An very simple method to give cast iron skillet-cooked pork chops a little zip. For a dinner that’s quick and simple, serve over buttered rice.
| Prep Time: | 10 mins |
| Cook Time: | 25 mins |
| Total Time: | 35 mins |
| Servings: | 2 |
| Yield: | 2 servings |
Ingredients
- 1 (8 ounce) can tomato paste
- 1 cup pineapple juice
- ½ cup raisins
- 2 tablespoons brown sugar
- 2 tablespoons cornstarch
- 1 tablespoon apple cider vinegar
- ½ tablespoon ground ginger
- ½ teaspoon red pepper flakes
- 1 pinch seasoned salt, or to taste
- 2 bone-in pork chops
- 2 tablespoons salted butter
Instructions
- Combine tomato paste, pineapple juice, raisins, brown sugar, cornstarch, vinegar, ginger, red pepper flakes, and seasoned salt in a medium bowl and set aside.
- 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
| Calories | 598 kcal |
| Carbohydrate | 92 g |
| Cholesterol | 74 mg |
| Dietary Fiber | 7 g |
| Protein | 24 g |
| Saturated Fat | 9 g |
| Sodium | 1142 mg |
| Sugars | 64 g |
| Fat | 18 g |
| Unsaturated Fat | 0 g |
Reviews
Easy way to add some spice to pork chops. Used more pepper flakes because we like spice. Nice blend of sweet and hot. Gravy was more of a paste consistency but nice flavor. Will make again.