Ingredients
- 1 Tbsp J. Olive Co. Tuscan Herb Olive Oil
- 4 large pork chops
- Fine sea salt and black pepper
- 1/2 red onion, chopped into 1 inch pieces
- 2 cloves garlic, finely minced
- 1/2 cup J. Olive Co. Pineapple Balsamic
- 10.5 ounces pineapple chunks, with juice
Directions
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Heat large skillet with extra virgin olive oil over medium heat. Season both sides of pork chops with fine sea salt and pepper.
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Add pork chops, sear 4-5 minutes on both sides. Cooking time will be dependent on the size of your pork chop. Internal temperature should be 145 degrees. Set aside.
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Without cleaning out the pan, add red onion. If the pan is dry, additional olive oil may be needed. Cook until onions starts to soften, approximately 3-4 minutes. Add garlic, cooking for another 1 minute.
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Add balsamic vinegar and pineapple chunks, bringing to a low simmer until liquid has reduced and sauce starts to become sticky approximately 10 minutes.
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Add pork chops back to the pan, spooning sauce over top. Cook for 2-3 minutes, just enough to reheat. Serve immediately.
Original recipe and image found at SavoryExperiments.com