Best Smoked Pork Chops With Pineapple Recipes

PINEAPPLE PORK CHOPS

Steps:

• Season the pork chops on both sides with garlic powder, onion powder, salt, and pepper.
• Heat the oil in a large, non-stick frying pan over medium-high heat. Add the pork chops and sear for 4-5 minutes, or until golden on one side.
• While the chops are searing, add the pineapple tidbits, honey, soy sauce, and garlic to a medium-sized bowl.
• Flip the chops over then pour the pineapple sauce into the pan. Continue to cook the pork chops until they reach an internal temperature of 145 degrees Fahrenheit and the pineapple sauce has reduced and thickened a little, about 10 minutes. If the pineapple sauce is getting too thick, add a splash of water.
• Serve the pineapple pork chops with a little cilantro over the top.

SMOKED PORK CHOPS WITH PINEAPPLE-ROSEMARY SAUCE

Steps:

• Put aside one fourth of pineapple for another use. Cut enough of remainder into 1/4-inch dice to measure 1/2 cup and reserve the rest. Squeeze juice from reserved rind with your hands into a blender. Cut reserved pineapple into 1-inch chunks and purée with juice in blender at high speed until very smooth, about 1 minute.
• Pour purée into a dampened-cheesecloth-lined sieve set over a bowl. Drain until you have 1 cup juice, about 30 minutes.
• Boil juice in a small skillet over moderately high heat until reduced to about 1/4 cup, 10 to 14 minutes.
• Meanwhile, cook oil, rosemary sprig, and garlic in a small heavy saucepan over moderately low heat, stirring, until garlic is golden, 2 to 3 minutes. Discard rosemary and garlic and transfer 1 tablespoon oil to a 10-inch heavy skillet. Whisk remaining oil into reduced juice and stir in diced pineapple, lemon juice, and salt.
• Pat chops dry. Sprinkle with pepper.
• Heat oil in skillet over moderately high heat until hot but not smoking, then sauté chops, turning once, until browned and heated through, about 5 minutes. Transfer to a platter and keep warm.
• Discard fat from skillet, then add pineapple sauce and bring to a boil over moderate heat, scraping up any brown bits. Pour sauce over chops.

BROWN SUGAR-PINEAPPLE PORK CHOPS

Steps:

• Combine chipotle powder, garlic powder, cinnamon, and onion powder in a small bowl.
• Pat pineapple rings dry.
• Heat 1 teaspoon olive oil in a large, nonstick saucepan over medium-high heat. Add pineapple rings and red onion; sprinkle with 3 tablespoons reserved pineapple juice and brown sugar. Cook until pineapple is lightly browned, about 3 minutes per side. Transfer pineapple-onion mixture to a plate.
• Pat pork chops dry and lightly season both sides with salt and pepper.
• Heat remaining 2 teaspoons oil in the same saucepan over medium-high heat; swirl to coat pan. Add chops; cook until bottom is browned, about 3 minutes. Flip and sprinkle the chipotle mixture on top. Cook until other side is browned, about 3 minutes. Continue flipping and cooking until no longer pink in the center, 3 to 5 minutes more. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
• Transfer chops onto a plate and top with the pineapple-onion mixture. Sprinkle goat cheese on top.

SMOKED PORK CHOPS WITH PINEAPPLE

Steps:

• Preheat oven to 350 degrees F.
• In a medium-sized skillet over low-medium heat, melt the 4 tablespoons of butter, add the sugar and stir until dissolved. Add the sweet onions, stir. Cook the onions until tender; stirring often, don't let them brown. Add the pineapples with their juice and arrange in a single layer. Reduce heat to low and allow them to caramelize, 5-7 minutes. Remove from heat.
• In a large skillet add 1 1/2-2 cups of water and bring to a boil, place pork chops in the boiling water and cook until no longer pink, 5-6 minutes Remove from the water.
• In a separate large skillet over medium-high heat, melt the 2 tablespoons of unsalted butter, add the garlic and cook for 1 minute, add the mustard and stir into the butter. Sprinkle both sides of each chop with pepper and salt and add to the skillet with the garlic and mustard. Cook on each side for 5-7 minutes. Don't move them while cooking. Remove from heat. Allow them to rest in skillet for 2 minutes.
• Transfer pork chops to a large ungreased glass baking dish, arrange the porkchops in a single layer. Put one pineapple slice on top of each chop and spoon the onions from the pan over them. Bake for 15-20 mins or until done (depending on the thickness of you porkchops) Enjoy!