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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (124g) Recipe makes 3 servings The following items or measurements are not included below: 4 boneless pork chops |
||
| Calories 202 | ||
| Calories from Fat 85 | (42%) | |
| Amount Per Serving | %DV | |
| Total Fat 9.4g | 14% | |
| Saturated Fat 1.2g | 6% | |
| Monounsaturated Fat 2.7g | ||
| Polyunsaturated Fat 5.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 504mg | 21% | |
| Potassium 155mg | 4% | |
| Total Carbohydrate 31.0g | 10% | |
| Dietary Fiber 1.1g | 4% | |
| Sugars 28.6g | ||
| Protein 0.8g | 1% | |
Ingredients
- 4 boneless pork chops, 1/2 inch
- 2 tablespoons vegetable oil
- 8 ounces crushed pineapple in juice
- 1/8 cup white sugar
- 1/8 cup brown sugar
- 1 teaspoon lemon zest
- 2 tablespoons lemon juice
- 2 tablespoons Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Directions
1
Preheat oven to 350 degrees.2
In a bowl combine all ingredients (except the pork chops and vegetable oil) and set to the side.3
Heat the oil in a heavy bottom oven proof skillet until the oil shimmers.4
Pat the chops dry and add them to the hot pan.5
Cook for two minutes on the first side, flip the chop and cook for an additional minute.6
Transfer the chops to a plate.7
Pour the excess oil out of the pan (but don't wipe the pan out).8
Add the sauce mixture, scrape up the browned bits on the bottom of the pan.9
Simmer the sauce over medium heat, stirring frequently until sauce is thick and glossy, about 4- 5 minutes.10
Take the pan off the heat and add the pork chops to the pan, turning to coat in the sauce.11
Place the skillet in the oven and cook for 15 minutes.12
Spoon the sauce on top of the pork chops and serve.
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Featured Reviews for This Recipe
From: LARavenscroft
On Aug 26, 2007
These were okay. The pork didn't really get tender (but I usually have that issue with pork) and we thought the sauce had a bit too much of the mustard flavor. If I make them again, I would reduce the amount of mustard in half.
From: susiehomemaker
On Aug 25, 2007
Made this for dinner with my mom and we both loved them very much. I will be making this again. Thanks and good luck!
From: Susie D
On Aug 28, 2007
I used an electric skillet to avoid oven heat. I made & thickened the sauce in the micro. At this point I thought I had made a mistake for dinner plans. The sauce was overwhelmingly mustard flavored. I went ahead with the recipe and am glad I did. After searing the chops on both sides, I added the sauce and reduced to a med simmer. It cooked far longer than 15 minutes and I flipped them a few times, but I was rewarded with well cooked, tender chops. The sauce was very sticky, sweet, mild flavored and delicious, and the mustard flavor had died down. I would make these again. Thank you for your entry in RSC #10.
From: katie in the UP
On Aug 27, 2007
We enjoyed this recipe. Next time I'll add a few veggies to the sauce (carrots and onions etc.) Good luck in the contest!
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