Sweet and Spicy Pineapple Pork

1 T. olive oil

3 pork chops (1/2 lb.)

Salt and pepper

1 large red onion, chopped

2 garlic cloves, chopped

1 red bell pepper (i used yellow), cored, seeded, and chopped

1 jalapeno pepper, seeds removed, finely chopped

1 8-oz can pineapple chunks in juice

1/2 C. chicken broth

Cooking Spray

 

Preheat oven to 375. Heat a large skillet over medium-high heat to high heat with cooking spray. Season the pork chops with salt and pepper. Place the chops in the skillet and sear for about 2 minutes on each side to caramelize. Transfer the chops to a rimmed cookie sheet and place in the oven to finish off, 8 to 10 minutes, until the meat is firm to the touch but not tough. Remove the oven and let them rest, covered with a piece of foil, for a few minutes. While the chops are in the oven, return the skillet to medium-high heat and add the remaining olive oil. Add the onions, garlic, peppers, jalapenos, salt, and pepper and cook for 3-4 minutes or until the veggies wilt. Add the pineapple and its juice and the chicken stock. Continue to cook the sauce for 3 to 4 minutes. Pour the sauce over the chops and serve.