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Sweet and Spicy Pineapple Pork March 14, 2009

Filed under: Entrees — lindsayrose @ 3:04 am

I’ve been slightly obsessed with pineapple this week.  This meal was super easy, super tasty, and had pineapple in it!  It was a big winner for me!  This one came from Rachael Ray’s 365:  No Repeats cookbook.  While it was cooking, it smelled just like a dish from an Asian restaurant.  It was a really thin sauce, and I wanted it to be a little bit thicker, so I added a tablespoon of cornstarch at the end while it was simmering.  I liked it like that, but you could certainly do it either way.  Or, just 2 teaspoons or so would probably be fine.  Give this one a try!  It is healthy, too which is always an added bonus!

 

Sweet and Spicy Pineapple Pork

3 tablespoons EVOO

4 inch and a half thick boneless center cut pork chops

salt and freshly ground pepper

1 large red onion, chopped

2 garlic cloves, chopped

1 red bell pepper, chopped

1 jalapeno pepper, seeds removed, chopped **

1 8 ounce can pineapple chunks in juice

1/2 cup chicken stock or broth

1/4 cup fresh flat leaf parsley leaves

**Please, oh please don’t forget to wash your hands after seeding the jalapeno.  I really thought I washed them, but I apparently hadn’t and touched my face.  I could have sworn someone was holding a match up to my face.  It burnt so badly for the longest time!

Preheat oven to 375.  Heat a large skillet over medium high to high heat with 2 tablespoons of the EVOO.  Season the chops with salt and pepper.  Place the chops in the skillet and sear for about 2 minutes on each side to caramelize.  Transfer the chops to a rimmed cookie sheet and place in the oven to finish off, 8-10 minutes (mine needed closer to 15), until the meat is firm to the touch, but not too tough.  Remove from the oven and let the chops rest, covered with a piece of aluminum foil, for a few minutes.

While the chops are in the oven, return the skillet to medium-high heat and add the remaining tablespoon of EVOO.  Add the onions, garlic, bell peppers, jalapenos, salt, and pepper and cook for 3 to 4 minutes or until the veggies start to wilt.  Add the chunked pineapple and its juice and the chicken stock.  Continue to cook the sauce for 3 to 4 minutes (this is where I added the cornstarch).  Add the parsley and stir to combine (didn’t realize I forgot this part until just now!), then pour the sweet and spicy pineapple sauce over the pork chops.

We served this over a bed of rice with some broccoli on the side.

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One Response to “Sweet and Spicy Pineapple Pork”

  1. Keith Clark Says:

    Blog editor,
    As you know, unemployment is now at 13% in Lee County and is expected to get worse. On the e-Lee Dispatch we have prepared a current job listings page that uses a sophisticated search engine and RSS technology to identify available up to date job listings in 29 categories. This link http://onlinejoblistingsforleecounty.blogspot.com/ goes directly to the job listing site so that it is not necessary to read the main blog to use it.
    On behalf of the unemployed, I am asking you to mention this link and list it on your site if you are comfortable in doing so. Feel free to leave any feedback as a comment at our main site.
    Keith Clark


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