One last pork chop recipe for August. We are nearing the end of using all of our $1.69 mixed cut pork chops that we bought a few weeks ago to help stretch our budget. Though my family has not complained, well too much, about the number of times we have had pork chops they have all let me know it is their least favorite meat. But, they have appreciated all the different ways I have prepared it recently so it doesn’t all taste the same.
Tomorrow is payday and I know boneless, skinless breasts are on sale again for $1.79 a pound, which is a really good price here in Southwest Michigan, so we will be eating lots of chicken for a while.
But, this dinner was super simple and the only thing I did not have on hand was some fresh pineapple that would have made this dish spectacular but canned pineapple worked just as well.
This was an over the moon hit at our house. Everyone asked for seconds and I think my son licked his plate. It was sweet and saucy over rice. Add a green salad and or vegetable and you have a complete meal.
- 1/4 cup oil
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 cup lime juice
- 6-8 large bone in pork chops
- 1 (16 oz) can pineapple chunks, drained and save the juice
- 1 1/2 pineapple juice
- 2 tablespoons corn starch
- 1/4 cup soy sauce
- 1/4 cup brown sugar
- Salt and pepper, to taste
- Rice to serve if desired
- Blot pork chops dry with a paper towel. In a large flat dish or zip bag mix oil, paprika, salt and lime juice. Add pork and allow to marinate 30 minutes up to 8 hours.
- Heat a large skillet over medium heat. Cook the pineapple for 3-4 minutes each side until it starts to brown around the edges. Remove the pineapple from the skillet and set aside.
- Cook pork chops in skillet over medium heat until they are cooked through. Cook in two batches to fully cook the pork chops.
- In a large bowl mix pineapple juice, corn starch, soy sauce, brown sugar, salt and pepper. Once the pork chops are done cooking pour half of the mixture over 3-4 pork chops. Then place the remaining 3-4 pork chops in the pan and pour the remaining sauce over the chops.
- Cook over medium heat stirring often and moving the pork chops at least once from top to bottom. Once sauce has thickened add the pineapple back in to warm through. Taste and adjust spices as needed.
- Serve hot over rice as desired.