I love pork chops! Especially when they are smothered in brown sugar and crushed pineapples then baked to perfection.
Even though anything smothered in brown sugar and pineapples is going to be good, I recently decided to amp up my recipe. I felt that they needed just a little somthin’ somthin’.
I looked up hawaiian seasonings on-line and found just what I was looking for. In one recipe I found nutmeg was used. That led to me to also use cinnamon, which I love, and is now considered to be a super-food. I also mixed some flavorings into the brown sugar. Now I have what I believe is the perfect hawaiian pork chop recipe.
- 6 bone-in pork chops
- 1 tsp. salt
- 1 tsp. nutmeg
- 1 tsp. cinnamon
- 1 Tbsp Earth Balance butter (vegan)
- 1½ - 2 C brown sugar or palm sugar
- 1 Tbsp. ketchup
- ¼ C apple cider vinegar
- ¼ C gluten free soy sauce or tamari sauce
- 2 20 oz cans crushed pineapples, undrained
- maraschino cherries, optional
- Preheat oven to 350 degrees.
- Mix your salt, nutmeg, and cinnamon in a small bowl. Then, lay your meat on a cutting board and season both sides with the spice mixture.
- Melt your butter in a large skillet over medium-high heat.
- Place as many pork chops in your skillet that will comfortably fit. Cook for about 1-2 minutes on both sides, or until nicely browned. You don't need to cook them through because they will finish cooking in the oven. Then, place them in a large glass casserole dish. Repeat with remaining pork chops.
- In a large mixing bowl, mix together the brown sugar, ketchup, vinegar, and soy sauce.
- Pour the brown sugar mixture over the pork chops, then both cans of pineapples.
- Bake for 45 minutes. Garnish with cherries, optional