Ingredients
4
4 servings
- •2 teaspoons chipotle chile powder
- •1 teaspoon garlic powder
- •0.5 teaspoon ground cinnamon
- •0.5 teaspoon onion powder
- •1 (8 ounce) can pineapple rings, drained and juice reserved
- •1 tablespoon olive oil, divided
- •1 red onion, thinly sliced
- •0.25 cup brown sugar
- •4 boneless pork chops
- •salt and ground black pepper to taste
- •0.25 cup crumbled goat cheese
Instructions
- Combine chipotle powder, garlic powder, cinnamon, and onion powder in a small bowl.
- Pat pineapple rings dry.
- Heat 1 teaspoon olive oil in a large, nonstick saucepan over medium-high heat. Add pineapple rings and red onion; sprinkle with 3 tablespoons reserved pineapple juice and brown sugar. Cook until pineapple is lightly browned, about 3 minutes per side. Transfer pineapple-onion mixture to a plate.
- Pat pork chops dry and lightly season both sides with salt and pepper.
- Heat remaining 2 teaspoons oil in the same saucepan over medium-high heat; swirl to coat pan. Add chops; cook until bottom is browned, about 3 minutes. Flip and sprinkle the chipotle mixture on top. Cook until other side is browned, about 3 minutes. Continue flipping and cooking until no longer pink in the center, 3 to 5 minutes more. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
- Transfer chops onto a plate and top with the pineapple-onion mixture. Sprinkle goat cheese on top.
Nutritional Facts
Per 4 servings
- Calories: 262
- Carbohydrate: 26g
- Fat: 10g
- Fiber: 1g
- Protein: 17g
- Sugar: 23g
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