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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.


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 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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