Sweet and Spicy Pineapple Pork

• 3 tablespoons extra-virgin olive oil (EVOO)
• 4 1 1/2-inch-thick boneless center-cut pork chops
• Salt and freshly ground black pepper
• 1 large red onion, chopped
• 2 garlic cloves, chopped
• 1 red bell pepper, cored, seeded, and chopped
• 1 jalapeno pepper, seeds removed, finely chopped
• 1 8-ounce can pineapple chunks in juice
• 1/2 cup chicken stock or broth
• 1/4 cup fresh flat-leaf parsley leaves (a generous handful)

1. Preheat the oven to 375F.
2. Heat a large skillet over medium-high to high heat with 2 tablespoons of the EVOO (twice around the pan).
3. Season the chops with salt and pepper.
4. Place the chops in the skillet and sear for about 2 minutes on each side to caramelize.
5. Transfer the chops to a rimmed cookie sheet and place in the oven to finish off, 8 to 10 minutes, until the meat is firm to the touch, but not tough.
6. Remove from the oven and let the chops rest, covered with a piece of aluminum foil, for a few minutes.
7. While the chops are in the oven, return the skillet to medium-high heat and add the remaining tablespoon of EVOO.
8. Add the onions, garlic, bell peppers, jalapenos, salt, and pepper and cook for 3 to 4 minutes or until the veggies start to wilt.
9. Add the chunked pineapple and its juice and the chicken stock.
10. Continue to cook the sauce for 3 to 4 minutes.
11. Add the parsley and stir to combine, then pour the sweet and spicy pineapple sauce over the pork chops.

extravirgin olive oil, center, salt, red onion, garlic, red bell pepper, pepper, pineapple, chicken, parsley

Taken from www.epicurious.com/recipes/food/views/sweet-and-spicy-pineapple-pork-374542 (may not work)