Tangy Tropical Pork Chops |
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Prep Time: 3 Minutes Cook Time: 14 Minutes |
Ready In: 17 Minutes Servings: 16 |
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Ingredients:
2 tablespoons canola oil |
4 hormel® boneless center-cut pork chops |
salt and pepper |
1 small red onion, chopped |
2 tablespoons balsamic vinegar |
1 (16 ounce) container fresh (or canned) cubed pineapple |
Directions:
1. Heat 1 tablespoon oil in a large skillet over medium-high heat. Sprinkle the pork chops with salt and pepper and add to the hot oil. Cook, turning once, until nicely browned and still a little pink inside, about 7 minutes. Transfer to a plate. Reduce the heat to medium.
2. Add the remaining tablespoon oil and the onion to the skillet. Sprinkle with salt and pepper, and cook, stirring, until crisp-tender, about 3 minutes.
3. Add the vinegar and cook, stirring and scraping the pan, until reduced to a syrup, about 1 minute. Add the pineapple with the juice and cook, stirring, until most of the juice evaporates, about 2 minutes. Spoon over the pork chops.
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