Hawaiian Style Tiger Chops with Roasted Pineapple

Here’s how fresh or canned pineapple, a touch of rum and some Tiger Sauce can give everyday pork chops a sweet and spicy upgrade. It’s something different for dinner that could become a new family favorite.

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Prep Time

5 minutes

Cook Time

22 minutes

Yield

4 servings

Ingredients

Yield: 4 servings

1/4 cup pineapple juice

1/4 cup Tiger Sauce^®

2 tablespoons ketchup

2 tablespoons soy sauce

4 bone-in pork chop (trimmed (1/2-inch thick) (1 3/4 to 2 pounds))

Kosher salt

freshly ground black pepper

1 tablespoon unsalted butter

1 tablespoon dark brown sugar

4 whole pineapple (fresh or canned)

1/4 cup rum (or pineapple juice)

cilantro (or parsley, for garnish)

Directions

Step 1

Stir together pineapple juice, Tiger Sauce, ketchup and soy sauce in a small bowl.

Step 2

Heat oil in a large skillet over medium-high heat. Season pork chops with salt and pepper and add to skillet. Cook about 3 minutes, or until lightly browned. Flip and cook 2 to 3 more minutes, or until lightly browned.

Step 3

Pour sauce over pork, cover and bring to a simmer. Cook for 10 minutes, then uncover and continue to cook another 5 minutes, or until pork is tender and sauce is thick.

Step 4

Heat a large cast iron skillet over medium-high heat and add butter and sugar. Cook 2 to 3 minutes or until caramelized. Add sliced pineapple and cook for 2 to 3 minutes per side. Add rum and cook until syrupy. Remove from heat and set aside.

Step 5

Transfer pork to a platter, arrange pineapple slices on top of pork, then top with any remaining sauce from both pans. Garnish with cilantro or parsley and serve.