Ingredients for Pork Chops With Tangy Creole Mustard Pineapple Sauce
- 1 tablespoon olive oil
- Pork Chops
- generous amount of salt
- generous amount of pepper
- 1/2 cup chicken broth
- 1/2 cup pineapple chunks (drained)
- 1/4 cup Creole mustard
- 1 tablespoon apple cider vinegar
- Tabasco Sauce
- 2 tablespoons brown sugar
- 1 teaspoon Dijon mustard
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How to Make Pork Chops With Tangy Creole Mustard Pineapple Sauce
- Heat 1 tablespoon of olive oil in a large skillet over medium heat.
- Season pork chops generously with salt and pepper.
- Add pork chops to the skillet and cook for 5-7 minutes per side, until well browned.
- Pour in 1/2 cup of chicken broth.
- Cover the skillet and reduce heat to medium-low. Simmer for 10 minutes.
- Meanwhile, in a small bowl, whisk together 1/4 cup Creole mustard, 1/2 cup pineapple chunks (drained), 2 tablespoons brown sugar, 1 tablespoon apple cider vinegar, and 1 teaspoon Dijon mustard.
- Add the prepared sauce to the skillet with the pork chops. Gently turn the chops to coat them evenly.
- Increase heat to medium. Cook uncovered for 15 minutes longer, turning occasionally, until the pork chops are cooked through and the sauce has thickened slightly. Internal temperature should reach 145°F (63°C).
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
130g
Fat
34g
Carbs
15g
