April 16, 2008 by Erica
3 Tbsp extra virgin olive oil
4 1 ½-inch thick boneless center cut pork chops
Salt and pepper
1 large red onion
2 cloves garlic, chopped
1 red bell pepper, cored, seeded and diced
1 jalepeño pepper, seeds removed, finely chopped
1 (8 oz) can pineapple chunks in juice
½ cup low-sodium chicken stock
¼ cup fresh flat leaf parsley leaves
Preheat oven to 375º.
Heat a large skillet over medium-high heat with 2 Tbsp olive oil. Season the chops with salt and pepper; place in skillet and sear for 2 minutes on each side to caramelize. Transfer the chops to a rimmed cookie sheet and place in oven to finish cooking, 8 to 10 minutes. Remove from oven and let rest covered in foil.
While chops are in the oven, return skillet to medium-high heat and add remaining 1 Tbsp oil. Add onions, garlic, bell pepper, jalepeño, salt, and pepper. Cook 3 to 4 minutes or until the vegetables begin to wilt. Add the pineapple and its juice and the chicken stock. Continue to cook the sauce for 3 to 4 minutes. Add the parsley and stir to combine, then pour sauce over the chops.
from Rachael Ray