My kids LOVE pork chops....because to them it resembles chicken. Why is that? That kids automatically call any lighter colored meat chicken? Weird, but true. Anything that gets them to eat though...am I right? I love changing up dishes, especially when mixing in something sweet, or in this case...citrus! The littles were kind of iffy with the idea of pineapple in their "chicken" as they were hoping it would have been dessert. Happy to say, they loved this recipe! We served it over a bed of broccoli rice. Here it is!
Ingredients:
4-6 oz boneless pork chops, trimmed, pounded to 3/4 inch thickness
Salt
1 Tbsp vegetable oil
1 1/2 cups pineapple chunks, diced (due to time restraints, we kept ours chunks)
1 Tbsp finely chopped fresh mint
1/2 tsp crushed red pepper
Directions:
1. Sprinkle chops on both sides with salt. Warm oil in a large skillet oer medium-high heat. Add chops and sear on 1 side until well browned, 3-4 minutes. Reduce heat to medium, turn chops and continue to cook until an instant-read thermometer inserted into center of chops reads 140F to 145F, 4 to 6 minutes longer. Transfer to a platter and cover with foil to keep warm.
2. Add pineapple and 2 Tbsp. water to skillet. Cook, stirring to incorporate browned bits on bottom of skillet, until warmed through, about 2 minutes. Stir in mint and red pepper. Spoon over chops and serve.
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