Sunday, July 21, 2013

Mexican-Style Pan-Roasted Pork with Pineapple


If this dish were a person, it would be that eccentric, crazy-dressing English teacher who had a really good heart. The one who could make the most embittered 17-year-old dude love Shakespeare, even as she paired yellow leopard-print tights with purple snakeskin boots. You know what I mean? With pork, I would never think to pair the flavors of pineapple and onion, but that is exactly what this unusual main dish does, and to great success. Because the onions caramelize as you cook them in the pan, they attain a sweetness that melds beautifully with the tangy-tart pop of pineapple. A hint of cumin and oregano reminds the palate that this is indeed a savory dish (we're talking pork chops, after all), rounding it out as one of those heavenly sweet-and-savory Gestalt combos.

I found this recipe while perusing a library book I recently checked out, Real Food for Healthy Kids. I'm always on the lookout for healthy dinners my kids won't turn their noses up at. Frankly, I'm a little surprised the authors included this recipe, though, since the flavor is so unconventional. Maybe they figured the pork and pineapple theme would remind kids of Hawaiian pizza? Whatever their reasoning, I'm glad they left it in. Paired with rice and a vegetable, it makes a straightforward weeknight meal I will make again. Look for a review of this cookbook on the blog in the near future!

Mexican-Style Pan-Roasted Pork with Pineapple
Adapted from Real Food for Healthy Kids

Ingredients:

2 Tbsp. flour
1 tsp. ground cumin
1/2 tsp. salt
1/2 tsp. pepper
1 to 1 1/2 lbs. thin-sliced pork chops
2 Tbsp. olive oil
1 medium onion, thinly sliced
1/2 tsp. dried oregano
1 20-oz. can pineapple chunks in juice, drained, juice reserved
1 c. chicken broth

Combine flour, cumin, salt, and pepper in a shallow bowl. Dredge pork chops in mixture to coat and set aside on a plate.

Heat olive oil in a large skillet over medium-high heat. Add pork chops and cook until the underside turns golden brown, about 2-4 minutes. Turn and cook until the other side browns, 2-4 minutes more. Remove from pan and keep warm under foil on a plate.

Add the onion and oregano to the pan and cook until softened, 5-7 minutes. Add the pineapple and cook and stir for 1 minute. Add the broth and 2 Tbsp. of reserved pineapple juice. Simmer until the sauce has thickened, about 3-4 minutes.

Serve pork on individual plates (with rice, if desired) and spoon pineapple-onion sauce over the top.

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