Sweet & Sour Pork Chops with Peppers & Pineapple
Prep time: 10 minutes
Cook time: 20 minutes
2 T. extra virgin olive
4 boneless pork chops, approximately 1/2” thick
Sea salt and black pepper, to taste
¼ c. balsamic vinegar
¼ c. real maple syrup
3-4 garlic cloves, minced
2 t. dried rosemary, chopped
½ t. crushed red pepper flakes
1 red bell pepper, sliced thin
1 yellow bell pepper, sliced thin
2 c. fresh pineapple chunks
3 large green onions, diced
¼ c. fresh parsley, chopped
1. Pre-heat oven to 400°F and line a large, rimmed
baking sheet with parchment paper or a Silpat® baking mat. Set aside.
2. Heat one tablespoon olive oil in a large
skillet over medium-high heat. Add the pork chops and sear on both sides, approximately
1-2 minutes per side. Season with salt and black pepper, to taste, on each side
3. Remove from heat and transfer the browned pork
chops to the prepared baking sheet. Place in the preheated oven to roast until
cooked through, approximately 12-15 minutes.
Tip: Check for doneness after 10 minutes and adjust the final cook time accordingly. (An instant-read thermometer inserted at the thickest point should read 140°F when ready. The internal temperature will continue to rise another 5°F while the pork chops rest).
Once the pork chops are in the oven, combine
the vinegar, maple syrup, garlic, rosemary, and red pepper flakes in a small
saucepan over medium heat. Season with salt and black pepper, to taste, and
cook, stirring occasionally, until slightly thickened, approximately 4-5 minutes.
Reduce heat to low and continue to simmer, stirring occasionally, until ready
Meanwhile, add the remaining olive oil and the
sliced peppers to the skillet used to sear the chops and place over medium-high
heat. Season with salt and black pepper, to taste. Cook, stirring occasionally until the peppers soften and develop a bit of color, approximately 6-8 minutes.
Add the pineapple and continue cooking until heated
for approximately 2-3 minutes. Stir in the green onion and parsley, and
remove from heat.
7. Remove pork chops from the oven. Cover loosely and let rest for 5 minutes. To serve, pour the glaze over the pork chops and serve alongside the peppers and pineapple. Enjoy!