Bahama-Mama Pork Chops
These succulent and juicy Bahama-Mama Pork Chops are browned and then simmered in a sweet pineapple-raisin chili sauce. This tropical dish is simple and quick enough to throw together on a weeknight. Serve it with a side of rice, and you have a satisfying meal with the perfect combination of sweet and savory flavors.
- 1 8 oz. can Pineapple Chunks
- 1 tbsp. Cornstarch
- 2/3 cup Tomato-Based Chili Sauce
- 1/3 cup Raisins
- 1 tbsp. Brown Sugar
- 1/8 tsp. ground Cinnamon
- 4 Pork Chops
- 1 tbsp. Vegetable Oil
- Strain the pineapple chunks over a medium bowl, reserving the juice. Set the pineapple chunks aside.
- Add the cornstarch to the bowl with the pineapple juice and stir well. Stir in the pineapple chunks, chili sauce, raisins, sugar and cinnamon and set aside.
- Heat oil in a large skillet over medium-high heat. Add the pork chops and lightly brown them on each side. Carefully drain the excess oil from the pan.
- Pour over the pineapple mixture and reduce the heat to a simmer. Cover the pan and simmer for about 15 minutes, until the pork chops are cooked through.
Recipe adapted from All Recipes