So, I know this dinner doesn’t look like much. But it tastes like a million bucks… like a trip to the tropics! Except much, much cheaper, albiet not as relaxing or as fun considering the recent springtime rain we’ve been experiencing here.
Succulent pork topped with a sweet and tangy pineapple glaze, paired with the nutty, refreshing flavor of toasted coconut-infused rice…. incredible! This dinner whips up in a flash and is great for a quick weeknight. It definitely satisfied our desire for vacation, and hope it does the same for you too! [Well, maybe not our need for vacation, but our need to get away for a moment... even if just for dinner!
**Don't forget to enter my Chobani giveaway before Saturday!
Sweet and Tangy Pork Chops with Pineapple [from Robin to the Rescue by Robin Miller]
- 1 tablespoon olive oil
- 4 pork chops
- freshly ground black pepper
- 8 ounce can crushed pineapple, undrained
- 2/3 cup orange juice
- 2 tablespoons brown sugar
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
In a large skillet, heat oil over medium-high heat. Season the pork chops with pepper, then sear each side in hot skillet for about 2-3 minutes, or until golden brown.
In a medium bowl, whisk together pineapple, orange juice, brown sugar, soy sauce, and cornstarch, stirring until cornstarch dissolves. Add mixture to pan with pork chops. Cover and let cook for about 5 minutes more, until pork is fully cooked and sauce has thickened.
Coconut Toasted Rice [from Robin to the Rescue by Robin Miller]
- 1/4 cup unsweetened coconut
- 1 teaspoon honey
- 1 cup white or brown rice, uncooked
- one 14 ounce can unsweetened coconut milk
Toast coconut in a dry medium saucepan set over medium heat for about 3-5 minutes, or until coconut is golden brown. Stir frequently to prevent burning. Add the rice, honey, and coconut milk, then bring mixture to a boil. Reduce heat to a simmer and cook for about 15 minutes for white rice or 45 minutes for brown rice, until rice is soft and fluffy. Fluff with a fork before serving.
Click here for the printable version: A Tropical Dinner