Pan-Seared Pork Chops with Pineapple Sauce

Serve these pineapple pork chops alongside white rice with some of the sweet sauce ladled over top.

1 Tbsp. extra-virgin olive oil
4 pork chops, boneless
1 (14.5 oz) can chicken broth
2 Tbsp. soy sauce
1 Tbsp. vinegar
½ cup pineapple juice
2 Tbsp. brown sugar
2 Tbsp. cornstarch
1 (15 oz) can pineapple chunks, drained

Heat oil in a skillet over medium heat. Sear pork chops in the hot skillet for 5 minutes per side. Transfer chops to a plate.

Add broth, soy sauce and vinegar to the skillet; bring to a boil. Return chops to the skillet, reduce the heat and simmer until no longer pink in the center, about 20 minutes. An instant-read thermometer inserted into the center should read at least 145°F (63°C). Turn off the heat; transfer chops to a plate and keep warm. Leave cooking liquid in the skillet.

Stir pineapple juice, brown sugar and cornstarch together in a bowl.

Pour pineapple juice mixture into the skillet and mix with cooking liquid. Cook over medium-low heat, stirring occasionally, until sauce comes to a boil and thickens slightly. Add pineapple chunks and cook until heated through, 1-2 minutes. Serve sauce with chops.

Makes 4 servings.