Hubby and I are very fortunate that there are several young ladies involved in Dudette’s life. While we can provide guidance, discipline (lots of discipline) and instruction, we can’t (and shouldn’t) downplay the influence of the ‘older’ young people, especially when they are gracious, kind and gentle with a five-going-on-thirteen year old little girl.
As a result of this, our daughter doesn’t mind (so much) that she’s not allowed to watch Hannah Montana, Victorious or iCarly because she’s found others that she can copy. So, our house is over-filled with the word ‘like,’ young arms and legs are written on constantly (in pen, not permanent marker…yet) and blue jeans are rolled up to become instant capris.
The one area where we break away from these girls is in regard to sports. I have no fears of ever becoming a soccer or softball mom. After Dudette’s seen multiple casts on arms and legs, bruises the size of, well, softballs, and all forms of ‘road rash’ from sliding and falling, she has absolutely no desire to play either sport.
Nope, instead she dons shin, arm and chest pads, puts on a helmet and slides a mouth guard in her mouth so she can spar in Tae Kwon Do. Yeah, it’s so much safer.
I do not argue her thought process because while I’m still a bleacher mom, I’m an indoor bleacher mom. It is never raining on me. It’s never 95 degrees in the blazing sun or 30 degrees and cloudy. We sit in a comfortably cool room and read magazines, knit, find interesting stuff in our iPads and talk.
Since the ladies know I run a food blog, lots of times we talk about food, like we’ll probably be talking about these pork chops tonight.
This recipe touts its ‘quick and easy’ nature and it definitely delivers in that department. It will take longer to cook whatever side accompanies the pork than it will be pork and pineapple together. So start the rice, pasta or potatoes beforehand.
The pork has no advance preparation or cooking challenge. A little salt and a saute and it’s done. The pineapple is simply cooked and caramelized in the pork’s juices with the mind and red pepper flakes thrown in for good measure.
It’s all that simple.
For such a fast, easy meal, this was pretty darn good. Yes, it’s a basic pork chop, but the pineapple with a touch of mint and heat gives it a bit of pizzazz. Hubby liked it the most because of the heat from the red pepper flakes. Dudette enjoyed the pork but couldn’t handle the heat. I was smack in the middle. I would have liked it better without the mint addition, but that’s because I’ve never been a fan of mint in savory food.
All in all, it was a well received week night meal. In my book, those are always keepers.
What I’d Do Different Next Time
I think a teaspoon or two of brown sugar added to the pineapple mixture would have balanced out the tartness of the pineapple and heat of the peppers well. I might have also used some kind of rub on the pork chop, if even just Season All, just to give it a bit of boost.
- 4 6-oz. boneless pork chops, trimmed, pounded to ¾-inch thickness
- 1 tablespoon vegetable oil
- 1½ cups pineapple chunks, diced
- 1 tablespoon finely chopped fresh mint
- ½ teaspoon crushed red pepper
- 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 to 4 minutes. Reduce heat to medium, turn chops and continue to cook until an instant-read thermometer inserted into center of chops reads 140ºF to 145ºF, 4 to 6 minutes longer. Transfer to a platter and cover with foil to keep warm.
- Add pineapple and 2 tablespoons water to skillet. Cook, stirring to incorporate browned bits on bottom of skillet, until warmed through, about 2 minutes. Stir in mint and red pepper. Spoon over chops and serve.