Serve with white or flavored rice, cooked according to the package directions, or with sweet rolls.

　　

Ingredients

4 servings

　　3 tablespoons extra-virgin olive oil (EVOO)

　　4 1 1/2-inch-thick boneless center-cut pork chops

　　Salt and freshly ground black pepper

　　1 large red onion, chopped

　　2 garlic cloves, chopped

　　1 red bell pepper, cored, seeded, and chopped

　　1 jalapeño pepper, seeds removed, finely chopped

　　1 8-ounce can pineapple chunks in juice

　　1/2 cup chicken stock or broth

　　1/4 cup fresh flat-leaf parsley leaves (a generous handful)

　　

Step 1

Preheat the oven to 375°F.

　　

Step 2

Heat a large skillet over medium-high to high heat with 2 tablespoons of the EVOO (twice around the pan). Season the chops with salt and pepper. Place the chops in the skillet and sear for about 2 minutes on each side to caramelize. Transfer the chops to a rimmed cookie sheet and place in the oven to finish off, 8 to 10 minutes, until the meat is firm to the touch, but not tough. Remove from the oven and let the chops rest, covered with a piece of aluminum foil, for a few minutes.

　　

Step 3

While the chops are in the oven, return the skillet to medium-high heat and add the remaining tablespoon of EVOO. Add the onions, garlic, bell peppers, jalapeños, salt, and pepper and cook for 3 to 4 minutes or until the veggies start to wilt. Add the chunked pineapple and its juice and the chicken stock. Continue to cook the sauce for 3 to 4 minutes. Add the parsley and stir to combine, then pour the sweet and spicy pineapple sauce over the pork chops.

　　Rachael Ray 365: No Repeats