Ingredients: 2 tablespoons olive oil
1 tablespoons browning sauce
1 cup of water (1/2 cup for the glaze, 1/4 cups for the browning mixture and the rest in case the sauce is very thick)
1 packet of sazon goya seasoning
2 teaspoons of adobo seasoning 3-5 pork chops
1 cup of dark brown sugar
1 large can of crushed pineapple (use the whole can)
1 tablespoon of mustard powder
1 teaspoon of cornstarch
2 tablespoons of water
Instructions:
1.Combine juice and crushed pineapple with 1/2 cup water. Add sugar and mustard powder.
- Simmer for 10 minutes.
3. Taste and use a pinch of water to dilute the glaze if it is too sweet.
4. Add 1 teaspoon of cornstarch and 2 tablespoons of water. Add mixture for thickness.
5. Keep about 4 tablespoons of the glaze and store the rest away.
6. In a large pan add 2 tablespoons of vegetable oil to medium heat.
7. Brown each side of the pork chop for 2 minutes.
8. Once each pork chops has browned for 2 minutes, brush each side with the pineapple glaze
9. Combined 2 tablespoons browning sauce and 1/4 cup water.
10. Add browning mix to the pot, a teaspoon at a time so that the pork chops doesn’t dry out over cook for
10-15 minutes on very low heat. The sauce in the pan should be very thick but not burning-if it is add a teaspoon of the browning mixture to pan.
*Each pork chops only needs a few light brushes of the glaze. The idea is to have a light sweet pineapple taste and for it not to be overpowered by the glazed.
11. Remove pork chop and brush a thin layer of glaze on pork chop, let it rest for 1 minute before eating.
12. Serve with mashed potatoes and broccoli or grilled asparagus.
Pineapple Glazed Pork Chops
Cuisine: Jamaican
Author:
Prep time:
Cook time:
Total time:
Serves: 5
I love making this dish! it’s Sweet and savory.
Ingredients
- 2 tablespoons olive oil
- 1 tablespoons browning sauce
- 1 cup of water (1/2 cup for the glaze, 1/4 cups for the browning mixture and the rest in case the sauce is very thick)
- 1 packet of sazon goya seasoning
- 2 teaspoons of adobo seasoning
- 3-5 pork chops
- 1 cup of dark brown sugar
- 1 large can of crushed pineapple (use the whole can)
- 1 tablespoon of mustard powder
- 1 teaspoon of cornstarch
- 2 tablespoons of water
Instructions
- Combine juice and crushed pineapple with 1/2 cup water. Add sugar and mustard powder.
- Simmer for 10 minutes.
- Taste and use a pinch of water to dilute the glaze if it is too sweet.
- Add 1 teaspoon of cornstarch and 2 tablespoons of water. Add mixture for thickness.
- Keep about 4 tablespoons of the glaze and store the rest away.
- In a large pan add 2 tablespoons of vegetable oil to medium heat.
- Brown each side of the pork chop for 2 minutes.
- Once each pork chops has browned for 2 minutes, brush each side with the pineapple glaze
- Combined 2 tablespoons browning sauce and 1/4 cup water.
- Add browning mix to the pot, a teaspoon at a time so that the pork chops doesn’t dry out over cook for
- -15 minutes on very low heat. The sauce in the pan should be very thick but not burning-if it is add a
- teaspoon of the browning mixture to pan.
- *Each pork chops only needs a few light brushes of the glaze. The idea is to have a light sweet pineapple taste and for it not to be overpowered by the glazed.
- Remove pork chop and brush a thin layer of glaze on pork chop, let it rest for 1 minute before eating.
- Serve with mashed potatoes and broccoli or grilled asparagus .
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