4 thick-cut Pork Chops (8-10 oz each)
1 Tbsp Steak Spice Rub
1/2 Tbsp Olive Oil
1/4 cup Coconut Rum
1 can Pineapple Chunks
1 Shallot, diced
3 cloves Garlic, sliced horizontal
2 tsp fresh Ginger, minced
1 Bell Pepper, diced
1 tsp Crushed Red Pepper
1 Tbsp Soy Sauce
1 tsp Granulated Sugar
2 tsp Dijon Mustard
- Rub the Steak Spice Rub on both sides of the chops. Use more Spice Rub if needed.
- Preheat the Oven to 400°F.
- Heat a large heavy skillet on high with the Olive Oil.
- Place the Chops in the skillet and let cook for 2 minutes. Do not move them while they cook.
- Flip and cook for an additional 2 minutes.
- Remove to a baking sheet and place in the oven.
- Deglaze the pan with the Coconut Rum. Be careful, as it will likely flame up.
- Add the Pineapple and Juice, as well as all the other ingredients to the pan.
- Cook for 6-8 minutes, stirring constantly, and coating the Fruit with the sauce.
- Remove the Pork Chops from the Oven (if internal temp is at 160°F) and plate.
- Pour the Sauce and Fruit over the Pork Chops.
Makes 4 chops.
NOTES: It appears that any recipe with Pineapple is called “Hawaiian”–though no specific “style” of cooking seems to accompany it. I prefer a pan sauce, myself. Though the pan sauce could be used as a glaze poured on pork chops cooked on the grill.