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An ever-so-easy way to add a little zip to pork chops cooked in a cast iron skillet. Serve over buttered rice for a quick and easy dinner.

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Recipe Summary

prep:
10 mins
cook:
25 mins
total:
35 mins
Servings:
2
Yield:
2 servings
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine tomato paste, pineapple juice, raisins, brown sugar, cornstarch, vinegar, ginger, red pepper flakes, and seasoned salt in a medium bowl and set aside.

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  • 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).

Nutrition Facts

598 calories; protein 24g; carbohydrates 92.4g; fat 18.1g; cholesterol 74.1mg; sodium 1141.6mg. Full Nutrition
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