|Pineapple Pepper Pork Chops|
These Pineapple Pepper Pork Chops might be the best Polynesian Pork recipe out there. Then again these pork chops might not be Polynesian at all. The truth of the matter is that whenever we Non-Hawaiian people throw pineapples into a dish we like to slap on that Hawaiian label. In my case, I was planning to change Hawaiin to Polynesian mainly because Polynesian Pineapple Pepper Pork is an alliterative phrase that was hard to pass up. But, the truth of the matter is that I don’t really have a clue how to make Polynesian pork. This recipe was more of an attempt to use up both a can of pineapple chunks and coconut milk that had been on my pantry shelves a bit too long. The result is a weeknight meal that throws a curve ball to your mundane meal routine.
Pineapple Pepper Pork Chops
Prep time: 10min
Cook time: 20 min
- (3) 6 oz. boneless pork loin chops
- 2 tbsp. olive oil
- 1 red bell pepper, chopped into bite sized pieces
- 1 jalapeno pepper, diced
- 1 onion, sliced
- 2 cloves garlic, sliced
- (1) 20 oz. can of pineapple chunks, drained
- (1) 14 oz. can coconut milk
- salt and pepper
Video Tutorial: Coming Soon
- In a large skillet over a high heat add a little olive oil to the pan and sear the pork for about 5 minutes on the first side or until they have a deep golden brown color, and 2 minutes or so on the second side then remove them from the pan and set them aside on a plate.
- In the same pan add a little more olive oil then add all of the prepped veggies and more salt and pepper to taste. Sauté stirring occasionally until the veggies begin to soften and take on a bit of color.
- Add the drained pineapple chunks to the pan and sauté for another minute or so before adding the coconut milk to the pan.
- Bring the coconut milk up to a boil then reduce the heat to a slow simmer and add the pork chops back to the pan. Make sure to add back any drippings that accumulated on the plate while they were resting.
- Simmer uncovered for about 10 minutes or until the sauce has reduced and thickened slightly and the pork is heated through. Garnish with fresh parsley or tarragon and serve.
Notes: This recipe can easily accommodate 4 or even 6 pork chops.