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PINEAPPLE GINGER PORK CHOPS

1 can (20 oz) unsweetened pineapple tidbits
1 tsp fresh ground black pepper
1/2 tsp ground ginger
4 bone-in pork loin chops
1 tbsp butter
1/2 cup orange juice
1 tbsp cornstarch
1/8 tsp salt
1/4 cup water

Drain pineapple, reserving 1/4 cup of the juice; set aside. (Refrigerate remaining juice for other uses.) Combine the pepper and ginger; rub it over both sides of the chops. In a skillet, melt the butter, add the pork chops and brown for 2 to 3 minutes on each side. Add orange juice, 1 cup of the pineapple, and the 1/4 cup of reserved pineapple juice. Bring skillet mixture to a boil. Reduce heat; cover the skillet and simmer for 15 to 20 minutes or until the meat is tender and cook through. Remove the pork chops from the skillet and keep warm. In a small bowl, combine the cornstarch, salt, and water until smooth. Stir the mixture into the pan juices and bring to a boil. Cook and stir for a couple of minutes until thickened. Serve mixture over the pork chops.

Enjoy!

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Total Time: 20 Minutes Serves: 4

Ingredients:
2    tablespoon catsup
1    tablespoon dijon mustard
2    teaspoon honey
1    teaspoon olive oil
1    teaspoon soy sauce (best if reduced sodium)
1/2 teaspoon balsamic vinegar
1/2 teaspoon salt
1/4 teaspoon pepper
4    bone-in pork rib chops (3/4″ thick)

-Put all the ingredients except the pork in a small bowl and fold with a fork to make the BBQ sauce

-Spray pan with oil and brown the chops in a large nonstick skillet over high heat, about 2 minutes on each side.  Reduce the heat to medium.

-Put the BBQ sauce on the tops and sides using half the sauce.  Turn the chops over and coat the other side with the rest of the sauce.

-Continue cooking for a few minutes, turning the chops once more.

*if you use the teaspoon to measure the oil first it will help the honey slide out.

I got this recipe from Prevention Magazine and they also recommend serving their Fast Oven Fries with the BBQ Pork Chop and then having Tropical Sorbet for dessert.  For the tropical sorbet they recommend layering coconut and mango sorbet in a glass or serving side by side in a bowl.  I also love raspberry sorbet and I’ve tried mixing all three.  Turns out, two really is the best, any combination for two of the three is delicious but if you put all three together you lose the individual flavors.  I think raspberry and mango with coconut sprinkles on top might be what I try next!

I love to try new things so if you think you’ve got a better BBQ pork chop recipe, I’d be happy to give it a try!

For other recipes and healthy living tips, check out strip that fat.  Continue eating the foods you love, but learn how to eat them so they help instead of hurt you.

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