Ingredients
2
2 servings
- •1 (8 ounce) can tomato paste
- •1 cup pineapple juice
- •½ cup raisins
- •2 tablespoons brown sugar
- •2 tablespoons cornstarch
- •1 tablespoon apple cider vinegar
- •½ tablespoon ground ginger
- •½ teaspoon red pepper flakes
- •1 pinch seasoned salt, or to taste
- •2 bone-in pork chops
- •2 tablespoons salted butter
Instructions
- Combine tomato paste, pineapple juice, raisins, brown sugar, cornstarch, vinegar, ginger, red pepper flakes, and seasoned salt in a medium bowl and set aside.
- Rinse pork chops and pat dry. Melt butter in a cast iron skillet over medium-high heat. Add chops and brown on both sides, 5 to 8 minutes total. Do not drain the skillet.
- Pour in the tomato paste mixture, reduce heat, and let simmer until sauce thickens to a gravy consistency and pork is no longer pink in the center, about 20 minutes. An instant-read thermometer inserted into the center of each chop should read 145 degrees F (63 degrees C).
Nutritional Facts
Per 2 servings
- Calories: 598
- Carbohydrate: 92g
- Fat: 18g
- Fiber: 7g
- Protein: 24g
- Sugar: 64g
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