We try to eat a variety of foods, and although we like pork, it really has very little flavor. One night I was fixing some beautiful boneless pork loin chops and decided to add a fruity sauce. The chops ended up being moist and juicy, and the sauce was delicious. This dinner, perfect served over rice, takes less than 30 minutes.
Ingreadient
- 6 boneless pork loin chops (5 ounces each)
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 3 tablespoons olive oil
- 2 shallots, minced
- 1 cup pineapple preserves
- 1/4 cup soy sauce
- 1 tablespoon Dijon mustard
- 1 bunch green onions, thinly sliced
Direction
- Season pork chops with salt and pepper. In a large nonstick skillet, heat olive oil over medium heat. Cook pork chops until a thermometer reads 145°, 6-8 minutes on each side; remove from pan, reserving drippings.
- In same pan, saute shallots in drippings until lightly browned. Whisk together pineapple preserves, soy sauce and Dijon; add to pan. Bring to a boil. Reduce heat; simmer, until slightly thickened, about 5 minutes.
- Add chops back to pan, turning to coat. Sprinkle with sliced green onion.
