4 boneless pork chops, trimmed, pounded to 3/4 inch thickness
1 tbsp vegetable oil
1-1/2 cups pineapple chunks, diced
1/2 tsp crushed red pepper
1 tbsp fine chopped fresh mint
Sprinkle chops on both sides with salt. Warm oil in a large skillet over medium-high heat.
Add chops and sear on 1 side until well-browned, 3-4 minutes.
Reduce heat to medium, turn chops & continue to cook until internal temperature reaches 140°F, 4-6 minutes longer. Transfer to a platter and cover with foil to keep warm.
Add pineapple and 2 tbsp water to skillet. Cook, stirring to incorporate browned bits on bottom of skillet, for about 2 minutes. Stir in mint and red pepper. Spoon over chops and serve.
Save by using Pineapples and Serve with Mrs. T's Pierogies.
Prices Valid January 22, 2017 to January 28, 2017
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