Easy Autumn Supper: Pineapple Pork Chops

Pineapple Pork Chops

Serves 6

• 1/4 cup all-purpose flour
• Salt and freshly ground pepper
• 6 (3/4-inch-thick) center-cut pork chops,
• 2 tbsp. canola oil
• 1 tbsp. Dijon mustard
• 1 tbsp. light brown sugar
• 6 pineapple slices
• 1/2 cup pineapple juice
• 1/4 cup honey  
• 1/4 cup apple cider

1. Preheat the oven to 350ºF. Grease a baking dish large enough to hold the pork chops.

2. In a shallow bowl, combine the flour, salt, and pepper. Coat the chops with the mixture and shake off the excess.  

3. In a large skillet over medium heat, heat the oil. Cook the chops for 3-4 minutes on each side, or until browned. Transfer to the prepared dish.

4. In a small bowl, whisk together the mustard and brown sugar.  Spread the mustard mixture over each chop and top with a pineapple slice. In another small bowl, whisk together the pineapple juice, honey, and cider and spoon it over the chops.  Cover the dish with aluminum foil and bake for 30 minutes. Uncover and bake for 15 minutes longer, or until an instant-read thermometer inserted into the center of a chop registers 145ºF.

5. To serve, place a chop in the center of each of 6 plates and spoon the sauce over the top. Serve with the potatoes.