Pork Chops and Pineapple Recipe
Pork chops and pineapple in the oven is a delicious dinner with a sweet and sour sauce. Makes the meat super tender with canned pineapple and bell peppers.
Servings: 4
Equipment
- 1 cast iron skillet or oven safe pan
- 1 pot
- 1 plate or baggie to coat meat
Ingredients
- 1 tbsp olive oil
- 1/2 cup all purpose flour
- 1/2 tsp salt
- 4 medium pork chops center cut used
- 1 can pineapple 20 oz, chunks, do not drain
- 1 medium bell pepper cubed into 1" pieces
- 1 cup sugar white
- 2 tbsp cornstarch
- 1 cup chicken broth
- 1 cup apple cider vinegar
- 1/3 cup ketchup
- 1/4 cup water
Instructions
- Add oil to a 10" oven proof skillet and heat over medium high heat until hot. Add flour and salt to a large resealable bag and shake well (or combine on a plate). Add one pork chop to the bag and shake well to coat with flour.
- Place into the skillet with the hot oil. Repeat until all pork chops are covered. Discard flour. Brown pork chops on both sides, about 3 minutes each side, and then remove the pan from the heat. Add chopped bell pepper and pineapple (with juice) on top.
- In a saucepan, combine sugar and cornstarch and mix well. Add chicken broth, vinegar, ketchup and water and bring to a boil, stirring occasionally. Once boiling, and at a roiling boil, stir constantly for 2 minutes.
- Remove from heat and carefully pour this sauce over the pork chops. Bake for 25-30 minutes or until the internal temp registers 145F. degrees. Remove from oven and let stand for 5-10 minutes before serving.
Nutrition
Serving: 2oz | Calories: 547kcal | Carbohydrates: 73g | Protein: 31g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 91mg | Sodium: 761mg | Potassium: 691mg | Fiber: 1g | Sugar: 56g | Vitamin A: 1041IU | Vitamin C: 39mg | Calcium: 25mg | Iron: 2mg