Pineapple-Glazed Pork Chops

To crush dried rosemary, chop it finely with a knife or use a mortar and pestle to crush it.

Yield: 4 servings
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 226
  • Calories from fat: 33%
  • Fat: 8.3g
  • Saturated fat: 2.8g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 25.2g
  • Carbohydrate: 11g
  • Fiber: 0.1g
  • Cholesterol: 71mg
  • Iron: 0.0mg
  • Sodium: 224mg
  • Calcium: 0.0mg

Ingredients

  • 4 (4-ounce) lean boneless pork loin chops, trimmed
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • Cooking spray
  • 1 (6-ounce) can pineapple juice
  • 2 tablespoons dry sherry (optional)
  • 2 tablespoons brown sugar
  • 1 teaspoon dried rosemary, crushed
  • 1/4 teaspoon garlic powder

Preparation

  1. 1. Press pork chops with palm of hand to flatten slightly; sprinkle with salt and pepper.
  2. 2. Coat a large nonstick skillet with cooking spray; place over high heat until hot. Add chops, and cook 1 minute on each side or until browned. Reduce heat to medium-high, and cook chops 4 additional minutes on each side or until done. Remove chops from skillet; set aside, and keep warm.
  3. 3. Add pineapple juice and remaining 4 ingredients to skillet, stirring well. Cook over high heat, stirring constantly, scraping particles that cling to bottom. Cook 5 minutes or until juice mixture is thickened. Return chops to skillet, turning to coat with glaze; serve immediately.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Pineapple-Glazed Pork Chops Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy