My husband is a lot like his dad in the way that he too enjoys a good pork chop. I had tried to make them for him a few times, but he never seemed all that impressed with the final result. He isn’t one to lie to me and tell me that dinner is excellent when it’s just okay. I appreciate it, because I love to cook and I want to improve where I can. When I made these, he couldn’t stop talking about how good they were for days after we had them!
Check out what they are saying about this recipe over at The Seasoned Mom:
“My pork chop loving husband is going to be SO happy!!”
Forget the skillet… I’m busting out the grill for these tasty chops!
Ingredients
4 center-cut bone-in pork chops (3/4-inch to 1-inch thick, about 1 pound each)
2 teaspoons minced garlic
1 ½ cups plus 2 tablespoons Dole pineapple juice
1/3 cup honey
2 tablespoons Domino brown sugar
1 tablespoon Heinz white vinegar
Salt and pepper, to taste
Optional garnish: fresh parsley
Instructions
Preheat oven to 400 degrees F.
In a large measuring cup or bowl, whisk together pineapple juice, honey, brown sugar, vinegar, a pinch of salt, and a pinch of pepper.
Season pork chops with salt and pepper on both sides.
Heat about 2 teaspoons of olive oil in a large oven-proof skillet over medium-high heat for 1-2 minutes. Swirl to coat the pan. Add garlic and cook, stirring constantly, for about 1 more minute.
Add chops to the skillet and sear on both sides until brown (about 2-3 minutes per side). Remove chops to a plate and set aside.
Pour off fat from the pan. Add pineapple juice mixture to the pan and simmer over high heat for about 6-10 minutes, or until the glaze is reduced to about 1 cup. I like to use a wooden spoon to scrape up the bits from the bottom of the pan as I occasionally stir, which gives the glaze so much great flavor!
Add pork chops back to the skillet with the glaze, toss to coat, and place entire skillet in the oven. Bake chops for approximately 6-10 minutes (depending on the thickness of the chops) or until meat is cooked through (reaching an internal temperature of 145 degrees).
Allow the meat to rest for about 3-5 minutes and then garnish with fresh parsley just before serving.
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Quick Tip: Add in some more brown sugar for a super sweet finish.
Thanks again to The Seasoned Mom for this amazing recipe.
