Ingredients
Equipment
Method
- Mix pineapple juice, brown sugar, cider vinegar, and salt in a bowl.
- In a large skillet, heat 1 tablespoon of olive oil over medium heat. Brown the pork chops on both sides. Remove the pork chops from the skillet.
- Add the remaining 1 tablespoon of olive oil to the same skillet. Sauté the chopped onions over medium heat until tender.
- Add the juice mixture to the skillet with the onions. Bring to a boil, then reduce heat and simmer, covered, for 10 minutes.
- Return the pork chops to the skillet. Cover and cook until a meat thermometer inserted into the pork reads 145°F (63°C), about 2-3 minutes.
- Let the pork chops stand, covered, for 5 minutes before serving.
- Serve the pork chops over hot cooked noodles, if desired. Top with sliced green onions.
Nutrition
Notes
This recipe is designed for simplicity and speed, making it ideal for weeknight dinners. Ensure your pork chops reach an internal temperature of 145°F for safe consumption.
