arrow-left icon arrow-right icon behance icon cart icon chevron-left icon chevron-right icon comment icon cross-circle icon cross icon expand-less-solid icon expand-less icon expand-more-solid icon expand-more icon facebook icon flickr icon google-plus icon googleplus icon instagram icon kickstarter icon link icon mail icon menu icon minus icon myspace icon payment-amazon_payments icon payment-american_express icon ApplePay payment-cirrus icon payment-diners_club icon payment-discover icon payment-google icon payment-interac icon payment-jcb icon payment-maestro icon payment-master icon payment-paypal icon payment-shopifypay payment-stripe icon payment-visa icon pinterest-circle icon pinterest icon play-circle-fill icon play-circle-outline icon plus-circle icon plus icon rss icon search icon tumblr icon twitter icon vimeo icon vine icon youtube icon

Seared Pork Chops with Coconut Rum & Caramelized Pineapple Syrup

Adapted By Brennan's 27 Sep 2018

Serving Size: Serves 2-4

Ingredients

4 (1 1/2 inch thick) pork chops

to taste salt and pepper

1/4 cup peanut oil

4 to 6 Tablespoons unsalted butter

1 1/2 cups Brennan’s Pineapple, peeled, cored and cut to medium dice

2 Tablespoons brown sugar

2 Tablespoons shallots, minced

1/2 cup cocnut rum

1 cup chicken stock

2 Tablespoons cilantro, chopped

1 small tomato, seeded and diced fine

to taste Hot Sauce

Adapted From:FoodNetwork.com

Description
Pair this tropical inspired dish with a side of black beans and rice and maybe a Rum drink.

Preparation
Preheat oven to 450 degrees F. Heat skillet to medium-high heat. Season pork chops liberally with salt & pepper. Add peanut oil to skillet and sear pork chops until golden brown on both sides. Remove pork chops from pan & put in a preheated 450-degree oven for 6-8 minutes, or until done to your likeness.

In same skillet, add 2 tablespoons butter and when it starts to brown add pineapple and cook until the edges start to caramelize. Add brown sugar, mix thoroughly, then add shallots and garlic and bring to a simmer.  add rum* and flambee ingredients. When the flame dies down, add chicken stock and bring to another simmer and reduce liquid by  ½. Add lime juice, tomato, hot sauce, salt and pepper. Add remaining butter to thicken sauce.

Garnish with chopped cilantro.

*Note: Don’t pour from bottle over open flame. Pour from a measuring cup.