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.
- 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)