I have a sweet cat sleeping on my arm, making typing is difficult, therefore I will get right to the point. This is tasty - you should make it. The pork goes perfectly with the sauce, and fresh pineapple can't be beat! I have yet to be disappointed with anything I've made from this Rachael Ray cookbook. I've given away just about all my other books by her except this one.
Sweet and Spicy Pineapple Pork
adapted from Rachael Ray - 365: No Repeats
Notes: Serve with white or brown rice and a simple steamed veggie, like snap peas.
3 tablespoons extra-virgin olive oil
4 (1 1/2-inch thick) boneless center-cut pork chops
Salt and freshly ground black pepper
1 large onion, chopped
2 garlic cloves, chopped
1 red bell pepper, cored, seeded, and chopped
1 jalapeno pepper, seeds removed, finely chopped
8 ounces pineapple chunks, fresh or canned (use the juice if canned)
1/2 cup chicken stock or broth
1/4 cup fresh flat-leaf parsley leaves, chopped
Preheat the oven to 375 F.
Heat a large skillet over medium-high heat and add two tablespoons of the oil. Season the pork with salt and pepper and place in the skillet. Let them sear for about two minutes on each side. Transfer them to a rimmed cookie sheet and place them in the oven to finish cooking all the way through. Rachael says you can tell the meat is done when it is firm to the touch, but I prefer the precision of a thermometer (145 F). Remove the pork from the oven and let rest, covered with a piece of aluminum foil (as they rest they will get closer to 160 F, the actual "done" temperature).
While the pork chops are in the oven, return the skillet you were using to medium-high heat and add the remaining tablespoon of olive oil. Add the onions, garlic, bell peppers, jalapeno, salt, and pepper. Cook for 3-4 minutes, or until the veggies begin to soften. Add the pineapple (juice if you have it) and the chicken stock. Continue to cook for another 3-4 minutes. Add the parsley and stir to combine. Serve the sweet and spicy pineapple sauce over the pork chops.