Do you have a recipe that invokes a special memory? For me this recipe will always have a special place in my heart. When I was pregnant with my son I decided to make this dish. I had been having some contractions on and off for a few days but nothing had been happening. I was just finishing up this dish and was letting it simmer at the end. I decided to empty out the trash real quick and as I went outside to heave the trash into the trash can my water broke. And not the trickle kind but the big goosh kind. I ran inside called my mom and went to take a shower.
My poor husband was out in the field doing Army training and it took me a few hours to get a hold of him. When I finally talked to him I felt SOOO bad having to tell him to hurry home so that he could take me back to post to have the baby. It was a 45 minute drive each way and we got there a few hours after my water broke. About 4 hours later I was holding our wonderful little man in my arms. The hubster slept through pretty much everything- after eating his dinner that I brought with us of course. So now every time I make this meal I think of that day and smile.
My kids particularly love the pineapple and pork in this and my hubby loves the spicy kick from the jalapenos. It’s nice to have a quick recipe like this make up during the week. Serve it up with some steamed broccoli and rice.
Sweet and spicy pineapple pork is an easy one pot pork dinner recipe with sweetness from pineapple and a little bit of heat from jalapenos.
- 4 pork chops, 1/2 inch thick
- salt and freshly ground pepper
- 2 Tbsp olive oil
- 1 large red onion, chopped
- 4 garlic gloves, chopped
- 1 red bell pepper, chopped
- 1 yellow or orange bell pepper, chopped
- 1-2 jalapeno peppers, seeds removed, chopped
- 20 oz. can pineapple chunks with juice
- 1 cup chicken stock
- 2 Tbsp cornstarch
- 1/4 cup fresh flat leaf parsley
- Season pork with salt and pepper. Grill until cooked through, about 4-5 minutes per side-longer if the pork chops are thicker. Use a meat thermometer to check for internal temperature 150 degrees F.
- Remove chops from heat and cover to allow meat to rest.
- Meanwhile, add olive oil to large skillet over medium high heat. Add the onions, garlic, bell peppers, jalapenos, and salt and pepper. Cook for 4-5 minutes until the veggies begin to soften.
- Add the pineapple chunks with the juice, the chicken stock, and cornstarch and cook for an additional 3-4 minutes.
- Add the parsley and stir to combine.
- Serve the pork chops with the sauce poured over the top.
Amount Per Serving: Calories: 584 Total Fat: 25g Saturated Fat: 7g Trans Fat: 0g Unsaturated Fat: 15g Cholesterol: 134mg Sodium: 295mg Carbohydrates: 45g Fiber: 3g Sugar: 33g Protein: 44g
Serve the pork chops with the sauce poured over the top.
Adapted from Rachel Ray’s Rachael Ray 365: No Repeats Cookbook (affiliate link)