We try to eat a variety of foods, and although we like pork, it really has very little flavor. One night I was fixing some beautiful boneless pork loin chops and decided to add a fruity sauce. The chops ended up being moist and juicy, and the sauce was delicious. This dinner, perfect served over rice, takes less than 30 minutes. It is wonderful for weeknight meals but nice enough for company too. —Donna Gribbins, Shelbyville, Kentucky
Skillet Pork Chops in Pineapple-Soy Sauce Recipe photo by Taste of Home
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6 boneless pork loin chops (5 ounces each)
1/2 teaspoon salt
1/2 teaspoon pepper
3 tablespoons olive oil
2 shallots, minced
1 cup pineapple preserves
1/4 cup soy sauce
1 tablespoon Dijon mustard
1 bunch green onions, thinly sliced
Season pork chops with salt and pepper. In a large nonstick skillet, heat olive oil over medium heat. Cook pork chops until a thermometer reads 145°, 6-8 minutes on each side; remove from pan, reserving drippings.
In same pan, saute shallots in drippings until lightly browned. Whisk together pineapple preserves, soy sauce and Dijon; add to pan. Bring to a boil. Reduce heat; simmer, until thickened slightly, about 5 minutes.
Add chops back to pan, turning to coat. Sprinkle with sliced green onions.