Tangy Tropical Pork Chops

• 2 tablespoons canola oil
• 4 Hormel boneless center-cut pork chops
• salt and pepper
• 1 small red onion, chopped
• 2 tablespoons balsamic vinegar
• 1 (16 ounce) containerfresh (or canned) cubed pineapple

1. Heat 1 tablespoon oil in a large skillet over medium-high heat.
2. Sprinkle the pork chops with salt and pepper and add to the hot oil.
3. Cook, turning once, until nicely browned and still a little pink inside, about 7 minutes.
4. Transfer to a plate.
5. Reduce the heat to medium.
6. Add the remaining tablespoon oil and the onion to the skillet.
7. Sprinkle with salt and pepper, and cook, stirring, until crisp-tender, about 3 minutes.
8. Add the vinegar and cook, stirring and scraping the pan, until reduced to a syrup, about 1 minute.
9. Add the pineapple with the juice and cook, stirring, until most of the juice evaporates, about 2 minutes.
10. Spoon over the pork chops.

canola oil, center, salt, red onion, balsamic vinegar, containerfresh

Taken from www.food.com/recipe/tangy-tropical-pork-chops-494829 (may not work)