Want a complimentary dish to go with the Guandu with Coconut Rice when you make it? Or perhaps you want to do something different with “the other white meat” for a change. This bone-in braised pork chop recipe is the perfect accompaniment. Pork goes wonderfully with tart and sweet flavors and pineapple provides perhaps the best of that blend.
Fresh pineapple isn’t needed, but if you decide to go that route, remember to have some pineapple juice at hand as well. This preparation is a traditional Panamanian favorite and if you’ll make it, it might become one of yours, too!
Panama Pineapple Pork Chops
Author: Dennis Killebrew
Cuisine: Latin
Prep time:
Cook time:
Total time:
Ingredients
- 2 Bone-in ½" Thick Pork Chops
- 8 Ounce Can of Pineapple Chunks in Juice; Drained and Juice Reserved
- ½ Cup All Purpose Flour
- 4 Tablespoons Light Olive Oil (Coconut Oil would be a Nice Touch)
- 3 Tablespoons Finely Chopped Yellow Onion
- 3 Tablespoons Diced Red Bell Pepper
- ½ Cup Pineapple Juice (if necessary add water to reserved juice to achieve ½ cup)
- ½ Cup Chicken Broth
- Salt and Pepper
Instructions
- Add 1 tablespoon of the oil to a 9" non-stick skillet over medium high heat. Once the oil is hot, toss in the drained pineapple chunks. Saute until the chunks are well-browned. Remove to a bowl and set aside.
- Wipe out the skillet and add the remaining 3 tablespoons of oil and place over medium high heat. Salt and pepper the chops on both sides and dredge thoroughly in the flour. Saute on both sides until the flour is nicely browned. Reduce heat to medium.
- Remove most of the oil from the pan with a spoon. Add the vegetables and cook for 3 minutes. Pour in the juice and the broth; stir well.
- Cover and lightly simmer of 15 minutes, checking and stirring a couple of times. Check for doneness, add additional water if the sauce becomes too thick and serve when chops are fork tender.
Brown the Pineapple in Non-Stick Skillet
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