Pineapple Upside Down Pork Chops

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.

Serving Suggestions:

  • Tossed Salad
  • Crusty Bread
  • Baked Potato

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December 2010
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