Cajunized Oriental Pork Chops
Submitted by snowman
Cajun-meets-Asian pork chops braised in white wine with soy sauce, pineapple chunks, bell pepper, and cayenne. Served over rice with a sweet-savory pan sauce. One skillet, one hour.
YIELD
6 servingsPREP
10 minCOOK
40 minREADY
1 hrsWhen Louisiana spice meets sweet-and-sour pineapple, you get this unexpectedly brilliant one-skillet pork chop dinner.
The chops get seasoned with salt and cayenne, then browned slowly until they build a golden crust. White wine, bell pepper, onion, and garlic go in for a covered simmer that turns the meat fork-tender.
The real magic happens when you pull the chops out and build the sauce. Soy sauce and pineapple syrup from the can reduce into a glossy, sweet-savory glaze, then the pineapple chunks get tossed in and brought to a quick boil.
Pour it all over the chops on a bed of hot rice and you’ve got a fusion dinner that somehow just works.
Kitchen Tips
- Brown the chops slowly over medium heat. Rushing with high heat burns the cayenne and gives you a bitter crust instead of a flavorful one.
- Use the syrup from the canned pineapple as your sweetener. No need to add sugar when you’ve got all that concentrated pineapple juice.
- Reduce the sauce until it coats the back of a spoon. Too thin and it just runs off the rice. You want it slightly sticky and glossy.
Ingredients
Directions
Salt and red pepper the chops.
Brown them slowly in a skillet.
Add wine, bell pepper, onion, and garlic. Cover and simmer for 25 to 30 minutes.
Remove pork chops, being sure to keep them warm.
Add the soy sauce and syrup from the pineapple.
Stir and simmer until more or less thick.
Add the pineapple chunks and bring to a boil.
Serve over pork chops and hot cooked rice.
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