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I took a pork chop out of the freezer last night to cook for my dinner today. I had seen a recipe on Pinterest that looked really delicious, and I was keen to try it out. I adapted the recipe from a site called Cook Top Cove.
I will tell you up front that I normally do not click on the recipes from Cook Top Cove. I find most of the time that the photos shown do not match up with the ingredients in the recipe. I think they just put any old photograph onto some of their recipes. I also think that they don’t actually cook these recipes and often use purchased photos.
On Pinterest, they NEVER give you the title of the recipe, simply making a statement about how when they cooked such and such everyone died and went to heaven, yada, yada, yada.
So, to be honest, I really don’t trust them. The photo for this looked really good however, and when I clicked through the ingredients matched the photo so I decided to go for it.
You really do have to be very careful these days. Lots of what we are shown doesn’t really exist. That is one thing which you never have to worry about on my page, not to brag or anything. You know that I have actually cooked whatever I am showing you.
I pride myself on the integrity of the recipes that I share with you. I want them to be easy to make, and I want them to work. You never get to see the ones that don’t work and trust me when I say that every now and then, it does happen.
I see no point in sharing something which is not right or doesn’t work properly. You can rest assured that if I share something with you on here, it works and tastes good. Anything different to that is down to skills, oven equipment, and taste. Not everyone likes everything, and if someone switchs everything out in a recipe, doing their own thing, and then it doesn’t turn out, well . . . that’s down to the cook, not me.
My recipes as written, are very reliable and dependable. Just saying. In any case, this is a tasty pork chop recipe. Quantities are for one serving which you can very easily multiply to make as many servings as you wish to make.
WHAT YOU NEED TO MAKE BROWN SUGAR PINEAPPLE PORK CHOPS (FOR ONE)
Nothing too out of the ordinary unless you consider pineapple to be out of the ordinary. I used only one ring from a tin of pineapple but watch this space to see what I do with the rest! This is enough for one basic chop. You can multiply everything to make as many chops as you wish quite easily. Cook times would stay the same.
For the chop:
one (bone-in) pork chop, about 3/4 of an inch thick
1 tsp light olive oil for frying
salt and pepper to taste
You will also need:
2 TBS packed, soft light brown sugar
1 TBS soy sauce
1 tsp Worcestershire sauce
1/4 cup (60ml) pineapple juice
1 pineapple ring
1/4 tsp crushed garlic
1 tsp apple cider vinegar
Parsley to garnish (optional)
I always like to use bone in thickish chops. They have more flavor, and they hardly ever end up dry. I find boneless chops always come out fairly dry in comparison because they are so lean and there is no fat marbeling them. It is the fat in a chop which helps to make it succulent and tender.
I use the one with a T-bone in it. You get a section of loin on the one side and a medallion of tenderloin on the other side of the bone.
I used a low sodium soy sauce. I used bottled organic minced garlic, but you can use a small clove of fresh garlic, peeled and minced
HOW TO MAKE BROWN SUGAR PINEAPPLE PORK CHOPS (FOR ONE)
This is really a very simple recipe to execute. If you follow the instructions to the letter, you can be sure to have a delicious, moist and tender chop at the end.
Preheat the oven to 375*F/190*C/ gas mark 5. Butter a shallow baking dish large enough to hold your chop in one layer. Set aside.
While the oven is preheating, clip the fatty edge of the pork chop with some kitchen scissors at 1/2-inch intervals. (This helps to keep them from curling up.) Dust on both sides with salt and black pepper to taste.
Heat the oil in a small skillet. Once it is hot, add the chop and brown thoroughly on both sides, about 2 to 3 minutes on medium high heat. Transfer to your baking dish. Place the pineapple ring on top.
Whisk together the pineapple juice, brown sugar, Worcestershire sauce, soy sauce, garlic, and vinegar, whisking until the sugar has completely dissolved.
Pour this over the pineapple and the chop in the dish.
Roast in the preheated oven for 20 to 25 minutes until nicely glazed and the juices of the pork chop run clear. Garnish with the parsley if desired.
The flavors for this chop and sauce were really delicious. The chop ended up nice and tender and juicy. The pineapple added a bit of fruity deliciousness that goes so very well with pork. The sauce was not overly sweet. The other ingredients really mellowed out the sweetness of the brown sugar. Altogether this was lovely.
I enjoyed this pork chop with some basmati rice, roasted squash and green beans. It made for a simple, yet really delicious meal!
Here are a few more tasty ways to cook pork chops that I thought you might also enjoy!
PORK CHOPS WITH CREAM GRAVY - This recipe is for deliciously tender pork chops with pepper gravy, a creamy pepper gravy. The same type of cream gravy that you might enjoy on biscuits with sausage. The chops are perfectly cooked, well flavored and spiced. The cream gravy is rich and the perfect accompaniment. Together they are excellent eating!
MAPLE GLAZED PORK CHOPS - These simple pan-fried pork chops with their simple maple and mushroom sauce and glaze make for a really quick and easy dinner recipe. You begin by curing them with a simple brown sugar rub. With less than 30 minutes to cook, these glazed pork chops are tender, juicy and filled with flavor!
Yield: one serving
Author: Marie Rayner
Brown Sugar Pineapple Pork Chop for one
Prep time: 8 MinCook time: 25 MinTotal time: 33 Min
This is a delicious pork chop recipe sized just for one person. With the measurements being the way they are you could actually make as few or as many as you wish to serve. Easy peasy lemon squeezy. Tender and juicy pork in a sweet and tangy pineapple glaze/sauce.
Ingredients
For the chop:
one (bone-in) pork chop, about 3/4 of an inch thick
1 tsp light olive oil for frying
salt and pepper to taste
You will also need:
2 TBS packed, soft light brown sugar
1 TBS soy sauce
1 tsp Worcestershire sauce
1/4 cup (60ml) pineapple juice
1 pineapple ring
1/4 tsp crushed garlic
1 tsp apple cider vinegar
Parsley to garnish (optional)
Instructions
Preheat the oven to 375*F/190*C/ gas mark 5. Butter a shallow baking dish large enough to hold your chop in one layer. Set aside.
While the oven is preheating, clip the fatty edge of the pork chop with some kitchen scissors at 1/2-inch intervals. (This helps to keep them from curling up.) Dust on both sides with salt and black pepper to taste.
Heat the oil in a small skillet. Once it is hot, add the chop and brown thoroughly on both sides, about 2 to 3 minutes on medium high heat. Transfer to your baking dish. Place the pineapple ring on top.
Whisk together the pineapple juice, brown sugar, Worcestershire sauce, soy sauce, garlic, and vinegar, whisking until the sugar has completely dissolved.
Pour this over the pineapple and the chop in the dish.
Roast in the preheated oven for 20 to 25 minutes until nicely glazed and the juices of the pork chop run clear. Garnish with the parsley if desired.
Did you make this recipe?
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Debunking the myths of English Cookery, one recipe at a time. The English Kitchen http://theenglishkitchen.blogspot.com/
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