Best Pork Chop Ever - Hawaiian Citrus Pork Chops | The Daily Dish

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Best Pork Chop Ever – Hawaiian Citrus Pork Chops

5 Comments | Written on February 28, 2013 at 5:00 am , by

Pork and fruit are a perfect pair.  Add a bit of Hawaiian flair?  Pure heaven!

These easy to prepare pork chops are topped with a pineapple ring and a sweet almond, raisin, cinnamon sauce.  If you are looking for a new way to prepare pork chops for dinner, these are the best!

Keep reading for the winning recipe…

Congratulations to “Clsc925” on winning the “Best Pork Chop Ever” contest.  This recipe is not only a brilliant combination of flavors, it is also a complete family meal that comes together in just around a half an hour.  A rice pilaf is made while the pork is in the oven.  Everything is done at the same time and ready to serve!

Hawaiian Citrus Pork Chops  (click here to print recipe)

4 Boneless Loin Pork Chops

2 Tbsp Flour

1/2 tsp Coarse Salt

1/4 tsp Fresh Ground Black Pepper

1 Tbsp Olive Oil

1 Tbsp Unsalted Butter

Cooking Spray

1 can (8 oz) Sliced Pineapple, drained

3/4 cup Fresh Orange Juice

1/4 cup Fresh Lemon Juice

2/3 cup Dry White Wine, sauvignon blanc

3/4 cup Raisins

2 Tbsp Light Brown Sugar

1/4 tsp Cinnamon

1/4 tsp Fresh Grated Nutmeg

1 cup Slivered Almonds, toasted and divided

3 1/4 cup Chicken Broth, unsalted and fat free

1 1/4 cup White Rice

2 Tbsp Fresh Italian Parsley, chopped

Dredge chops in flour mixed with the salt and pepper. Brown in olive oil and butter heated over medium high heat in a 12” skillet for 2 minutes each side. Spray a shallow baking dish (11×13) with PAM or other cooking spray. Put chops in dish. Top with pineapple slice on each. In medium mixing bowl, mix orange juice, lemon juice, wine, ½ c raisins, sugar, cinnamon and nutmeg. Pour over chops. Top with ½ c almonds. Bake 20 minutes at 350 degrees. Meanwhile, bring broth to boil over high heat in a medium saucepan (2 quart). Add rice, stir, reduce heat, cover and cook for 25 minutes. Stir in ¼ c raisins, 2 tbsp butter, ½ c almonds and 2 tbsp parsley. Plate rice and top with chops and sauce.

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