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Pork Chop with Pineapple Sauce
1 Tbsp (15 mL) non-hydrogenated margarine
1 medium onion, finely chopped
1/4 cup (50 mL) diced red pepper
1 tsp (5 mL) minced garlic
1 cup (250 mL) diced pineapple, fresh or canned
1 Tbsp (15 mL) flour
1 cup (250 mL) beef stock or bouillon
1 tsp (5 mL) dried thyme
6 Pork Chops, trimmed (~100 g each)
1 Tbsp (15 mL) lime juice


Sauce: Heat margarine over medium-high heat in a skillet. Add onion, peppers, and garlic; cook until onions become translucent, about five minutes. Add diced pineapple and heat through. Add flour and stir vigourously to combine thoroughly. Whisk in stock or bouillon and thyme, bring to a boil, and simmer for five minutes.
In a non-stick skillet, pan-fry chops for about five minutes per side over medium heat, depending on thickness, or until internal temperature reaches 155°-160°F (68-70°C) using a meat thermometer.
Just before serving, add lime juice to sauce and spoon over chops.

Preparation Time: 10 minutes Serves: 6
Recipe Origin: United States
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