Serve with white or flavored rice, cooked according to the package directions, or with sweet rolls.
Recipe information
Yield
4 servings
Ingredients
Preparation
Step 1
Preheat the oven to 375°F.
Step 2
Heat a large skillet over medium-high to high heat with 2 tablespoons of the EVOO (twice around the pan). Season the chops with salt and pepper. Place the chops in the skillet and sear for about 2 minutes on each side to caramelize. Transfer the chops to a rimmed cookie sheet and place in the oven to finish off, 8 to 10 minutes, until the meat is firm to the touch, but not tough. Remove from the oven and let the chops rest, covered with a piece of aluminum foil, for a few minutes.
Step 3
While the chops are in the oven, return the skillet to medium-high heat and add the remaining tablespoon of EVOO. Add the onions, garlic, bell peppers, jalapeños, salt, and pepper and cook for 3 to 4 minutes or until the veggies start to wilt. Add the chunked 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 the sweet and spicy pineapple sauce over the pork chops.
