Post by grammydebbie on Aug 16, 2023 11:04:41 GMT -6
6 Boneless pork loin chops (5 ounces each) (I used only four and I think they were 8 ounces each)
1/2 teaspoon salt
1/2 teaspoon pepper
3 Tablespoons olive oil
2 shallots, minced (I used green onion)
1 cup pineapple preserves
1/4 cup soy sauce
1 Tablespoon Dijon mustard
1 bunch green onions, thinly sliced
Season the pork chops with salt and pepper (I used Nature's Seasoning and just sprinkled them liberally with that). In a large nonstick skillet, heat olive oil over medium heat. Cook pork chops until nicely browned and a thermometer reads 145 degrees, about 6-8 minutes on each side. Remove from pan, reserving drippings.
In the same pan, saute the shallots (green onion) in drippings until lightly browned.
Whisk together the pineapple preserves, soy sauce and Dijon mustard; add to pan. Bring to a boil. Reduce heat, simmer, until thickened slightly, about 5 minutes.
Add pork chops back to pan, turning to coat. Sprinkle with sliced green onions. (I then let my pork chops simmer on low in the sauce for a bit before serving.) I served this dish with white rice and a side of broccoli.
1/2 teaspoon salt
1/2 teaspoon pepper
3 Tablespoons olive oil
2 shallots, minced (I used green onion)
1 cup pineapple preserves
1/4 cup soy sauce
1 Tablespoon Dijon mustard
1 bunch green onions, thinly sliced
Season the pork chops with salt and pepper (I used Nature's Seasoning and just sprinkled them liberally with that). In a large nonstick skillet, heat olive oil over medium heat. Cook pork chops until nicely browned and a thermometer reads 145 degrees, about 6-8 minutes on each side. Remove from pan, reserving drippings.
In the same pan, saute the shallots (green onion) in drippings until lightly browned.
Whisk together the pineapple preserves, soy sauce and Dijon mustard; add to pan. Bring to a boil. Reduce heat, simmer, until thickened slightly, about 5 minutes.
Add pork chops back to pan, turning to coat. Sprinkle with sliced green onions. (I then let my pork chops simmer on low in the sauce for a bit before serving.) I served this dish with white rice and a side of broccoli.