Brown Sugar Glazed Pork Chops
Featured in
Carolina Soul
Servings:
4
Total time:
15 minutes
I love going to the market and getting great cuts of thin pork chops for this dish. The cooking time plays a role in why I choose to use the thin cut as opposed to the thicker chop. Of course, if you have a little extra time on your hands to let the chop cook longer, have at it. If you don’t have all day in the kitchen, the thin chop of the center cut will serve you well for this recipe.
Ingredients
4 Center-cut pork chops
½ Cup of all-purpose flour
Salt and black pepper to taste
1 Teaspoon of garlic powder
1 Teaspoon of ground ginger
1 Cup of vegetable oil
1 Cup of diced pineapple
¾ Cup of pineapple juice
¼ Cup of brown sugar
¼ Cup of spiced rum (I like Captain Morgan)
Directions
Rinse the chops off under cold water. Pat dry with a paper towel and set aside on a platter. In the meantime, combine the flour, salt, pepper, garlic powder, and ginger. Mix well.
Place a large skillet on the stove and preheat on medium high. Add the oil. Coat the chops in the flour mixture. Shake off the extra flour and carefully place into the skillet. Sautee the chops for about 3 minutes on each side.
Remove the chops from the skillet and place on a platter to drain on paper towels. In the meantime, add the pineapple, juice and brown sugar. Stir until the brown sugar is free of any lumps. Add the rum and mix well.
Return the chops to the skillet. Ladle the sauce over the chops. Cover with a tight-fitting lid and reduce the heat to medium low.
Continue to cook for about 15 minutes. The sauce should coat the chops well. I recommend this dish served over rice.
