Thursday, February 15, 2007

Tropical Pork Chops

The thick-cut pork meat came out juicy and tender. This dish was NOT too mustard-y, with a subtle cayenne pepper kick that complimented the fresh pineapple's sweetness. I served this over white rice and with steamed broccoli.

Serves 2
15 minutes+ 25 minutes
-large saucepan, with lid
-small pot
Served over steamed white rice.

1 tbsp. brown sugar
3 tbsp. ketchup*
1 tbsp. prepared mustard*
1/2 tbsp. apple cider vinegar*
1 tsp. soy sauce (a dash)*
2 shakes garlic powder*
2 shakes onion powder*
2 shakes cayenne pepper*
Meat and Veggies
1 coarsely cut yellow onion
5 cloves minced garlic
2 extra thick-cut boneless pork chops
salt and pepper to taste
drop of cooking oil (I use peanut)
1/6 c. water
1/4 c. fresh pineapple chunks (I reserve a few rings and freeze them when cutting up a fresh pineapple) Could use a small can of pineapple tidbits, drained.
* Heinz ketchup is GF, French's mustard is GF, most cider vinegars are GF, McCormick spices are GF

1. In small pot, combine the sauce ingredients. Will look more like a paste than a sauce.
2. Heat over medium-low heat until the brown sugar dissolves.. this does not take too long. Be careful you don't scorch the sugar.
3. Remove from heat and set aside.
4. Cut onion up into large, thick, chunks, as you would for shish-kabobs. Mince garlic. Wash and set aside until ready to cook.
5. Place thick-cut pork chops in large saucepan with high sides. Don't remove too much fat and sprinkle chops with salt and pepper.
6. Begin slowly cooking chops over medium heat, turning until both sides are slightly pale brown (middle will still be pink). This should take around 5 minutes.
7. Add in cut onion slices and minced garlic along with a couple drops of oil to help them fry. Cook meat and veggies until onion is translucent and garlic and meat begins to brown; around 10 minutes.
8. Once partially fried, add in enough water to barely cover bottom of pan (may be less or more than 1/6th cup). Stir in prepared sauce paste until fully 'mixed' in water. The sauce will be slightly thick, but not too much.**
9. Cover, reduce heat to medium-low, and let it slowly simmer until meat is no longer pink inside; around 25 minutes. Turn occasionally to cover with sauce.
10. Once meat is fully cooked, add in pineapple chunks and stir until heated through; don't let fruit break down,(no more than 2 minutes). Remove from heat and serve.
**If serving over white rice, begin cooking it in a separate pot after water and sauce is added to meat. This tasted wonderful with steamed broccoli.. I cooked it over the top of the rice to save time and dishes.

No comments: