Sweet & Sour Pork Chops with Peppers & Pineapple
Sweet & Sour Pork Chops with Peppers & Pineapple
This will be my Boxing Day Lunch.
I first posted this recipe for my Sweet & Sour Pork Chops with Peppers & Pineapple back in 2017 and on checking my website I realised the photo on that original post was not the best representation of the dish. So last week I made the dish for one of my midweek meals and updated the photo. I hope this will encourage you to try this recipe as it really is a most delicious was of enjoying a Pork Chop.
Sweet & Sour Pork Chops with Peppers & Pineapple
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Ingredients
- 2 Tbs. extra virgin olive oil divided
- 4 boneless pork chops approximately 1/2” thick
- Sea salt and black pepper to taste
- 60 mls balsamic vinegar
- 40 g maple syrup
- 3-4 garlic cloves finely chopped or crushed
- 2 tsp. dried rosemary chopped
- ½ tsp. crushed red pepper flakes
- 1 red bell pepper sliced thin
- 1 yellow bell pepper sliced thin
- 200 g pineapple chunks
- 3 large green onions diced
- small bunch fresh parsley chopped
DISCLAIMER
I recommend using the Metric measurements (instead of cups & spoons) for more accuracy and better results.
Instructions
- Pre-heat oven to 200ºC/190ºC Fan/ Gas 6 and line a large, rimmed baking sheet with parchment. Set aside.
- 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 while cooking.
- Remove from heat and transfer the browned pork chops to the prepared baking sheet. Place in the pre-heated oven to roast until cooked through, approximately 12-15 minutes.
- Tip: Check for doneness after 10 minutes and adjust final cook time accordingly. (An instant-read thermometer inserted at the thickest point should read 65ºC when ready. The internal temperature will continue to rise another 15ºC 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 to serve.
- 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 through, approximately 2-3 minutes. Stir in the green onion and parsley, and remove from heat.
- Remove pork chops from 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!
Category: Asian, Main Courses, Meat, Pork, Recipes
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