This simple recipe uses fresh pineapple and can be make start to finish in under an hour.
- 4 Pork chops (~1.25 lbs.)
- ¼ cup flour
- 1 pinch of salt and ground black pepper
- ½ cup cooking oil
- 1 fresh pineapple 4 rings sliced, rest juiced
- ¾ cup water
- 1 tsp white sugar
- 1 tsp lemon juice
- ¼ tsp ground cinnamon
- ¼ tsp ground nutmeg
- 1 TBL water
- 1 TBL cornstarch
- Mise en Place – prepare all your ingredients before starting
- Salt and pepper each pork chop to taste. I like a lot of salt and a little pepper but it’s a personal choice.
- Pour flour into a shallow bowl and press the pork chops until coated well on both sides. Make sure to shake off excess flour.
- Heat cooking oil in a large skillet over medium heat; wait for oil to get hot before adding pork. Cook until browned (~3 minutes per side).
- While pork chops are cooking, mix 3/4 cup water, pineapple juice, sugar, lemon juice, cinnamon, and nutmeg together.
- Turn off skillet heat and remove pork chops, drain fat from skillet and put pork chops back in skillet. Add the juice mixture.
- Cover skillet and simmer until cooked through and sauce is somewhat reduced, about 30 minutes.
- Put a pineapple ring on top of each pork chop and cook 5 minutes.
- Remove pork chops and pineapple from skillet and make sauce:
- Combine 1 TBL water with 1 TBL cornstarch in a bowl; stir slurry into sauce in the skillet until thickened.
- Serve sauce over the pork chops and pineapple.