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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 517.1
  • Total Fat: 25.7 g
  • Cholesterol: 80.8 mg
  • Sodium: 119.2 mg
  • Total Carbs: 40.6 g
  • Dietary Fiber: 1.5 g
  • Protein: 27.0 g

View full nutritional breakdown of Seared Pork Chops with Coconut Rum and Caremelized Pineapple Sauce calories by ingredient
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Seared Pork Chops with Coconut Rum and Caremelized Pineapple Sauce

Submitted by: AURXDOC05

Introduction

Eat smartly early in the day to enjoy this fantastic dish for dinner! This is my family's favorite recipe! We always make extra for left-overs!

Recipe courtesy Cheryl Smith, www.foodnetwork.com
Eat smartly early in the day to enjoy this fantastic dish for dinner! This is my family's favorite recipe! We always make extra for left-overs!

Recipe courtesy Cheryl Smith, www.foodnetwork.com

Number of Servings: 8

Ingredients

    8 boneless pork chops (1/4 lb each, thick)
    Salt and pepper, to taste
    1/4 cup peanut oil
    4 tbsp unsalted butter
    1-1/2 cups pineapple, medium dice
    2 tbsp brown sugar
    2 tbsp shallots, minced
    1/2 cup coconut rum
    1 cup chicken stock
    1 tsp garlic, chopped
    1-2 tbsp fresh lime juice
    1 small tomato, seeded and diced fine
    Hot pepper sauce, to taste
    1 cup brown rice, uncooked

Directions

Prepare rice as directed on package.

Preheat oven to 450 degrees.

In the meantime, heat skillet to medium high heat. Season pork chops liberally with pepper. Add peanut oil to skillet and sear pork chops until golden brown on both sides. Remove pork chops from pan and put aside. In the same skillet, add 2 tbsp butter and when it starts to brown add pineapple and cook until edges start to caramelize. Now add brown sugar, mix thoroughly, then add shallots and garlic and bring to a simmer. Add the coconut rum and flambe. When the flame dies down, add chicken stock and simmer until liquid is reduced by half. *At this point, place pork chops in oven for 6 to 8 minutes, or until done to your likeness.* Add lime juice, tomato, hot sauce and remaining butter to sauce.

Serve chops and sauce over rice.

8 servings (1/4 lb pork chop, 3/4 cup cooked rice, 1/8 sauce mixture)

Number of Servings: 8

Recipe submitted by SparkPeople user AURXDOC05.






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