Last night, the creative juices were flowing. I wanted pork chops but have also been wanting Pineapple Upside Down Cake. The cake lost and the Pineapple Upside Down Pork Chops are a definite winner. Sweet and Savory, delectable pork chops.
Pineapple Upside Down Pork Chops
2 Tablespoons butter
1/4 cup light brown sugar
1/4 teaspoon cumin, ground
1 jalapeño, minced
1 onion, slivered (about the size of a tennis ball)
1/4 cup Craisins
4 slices fresh pineapple (or canned)
4 boneless pork chops, at least 1/2 inch thick (nicely marbled)
Salt and freshly ground black pepper
In a cast iron skillet, melt 2 T. butter in 350°F oven (preheated).
Remove from oven, add brown sugar, cumin and jalapeño. Stir until well blended. Spread evenly in bottom of skillet.
Place 4 pineapple rings evenly across the bottom. In the center of each slice, add 1 Tablespoon Craisins. Top with slivered onions.
Lay meat centered on each pineapple ring. Salt and pepper each pork chop.
Bake covered at 350°F for 45 minutes. Move pan to the second from the top shelf in the oven and broil for 5 minutes.
CAREFULLY flip the pan onto a plate with curved sides (not flat in order to retain some of the juices). Garnish.
- Tossed Salad
- Crusty Bread
- Baked Potato