Hawaiian Pork Chops

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Servings: 4 Prep: 10 min Cook: 20 min Dairy Free Gluten Free Paleo Budget Homestyle Kids Oven Simple Stovetop Added 5 months ago Updated 5 months ago

Missing nutrition data for: Coconut Aminos, Sucanat, Extra Virgin Olive Oil, Pork Chops, Ground Black Pepper

Ingredients

8 ounces pineapple chunks

¼ cup coconut aminos ⚠

1 tablespoon tomato paste

1 tablespoon apple cider vinegar

1 tablespoon sucanat ⚠

1 tablespoon extra virgin olive oil ⚠

2 pounds pork chops ⚠

2 teaspoons sea salt, to taste

ground black pepper, to taste ⚠

Instructions

1. Drain pineapples and reserve 1/4 cup of the juice (per every 4 servings).

2. Mix together pineapple juice, coconut aminos, tomato paste, vinegar, and sucanat.

3. Heat olive oil in an oven proof skillet over medium-high heat. Season pork chops with salt and pepper.

4. For 1 inch pork chops: Preheat oven to 400F. Sear chops in skillet for 5 minutes on each side.

5. Transfer to a glass baking dish, pour sauce and pineapple chunks on top, and bake for 15-20 minutes, until an internal temperature of 145F is reached.

6. For ¾ inch pork chops: Sear chops in skillet for 5 minutes on each side, until an internal temperature of 145F is reached.

7. Remove pork chops from heat and pour the sauce over the top. Place pineapple chunks on top.

8. For ½ inch pork chops: Sear chops in skillet for 2-3 minutes on each side, until an internal temperature of 145F is reached.

9. Remove pork chops from heat and pour the sauce over the top. Place pineapple chunks on top.