Seared Pork Chops with Coconut Rum and Caremelized Pineapple Sauce
- Number of Servings: 8
Ingredients
8 boneless pork chops (1/4 lb each, thick)Salt and pepper, to taste1/4 cup peanut oil4 tbsp unsalted butter1-1/2 cups pineapple, medium dice2 tbsp brown sugar2 tbsp shallots, minced1/2 cup coconut rum1 cup chicken stock1 tsp garlic, chopped1-2 tbsp fresh lime juice1 small tomato, seeded and diced fineHot pepper sauce, to taste1 cup brown rice, uncooked
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.
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.
Nutritional Info 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
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