Recipe of the Month: October 2007

Boneless Pork Chops with Pineapple Wine Sauce

Serves 2

Ingredients

• 4 Service Foods center cut boneless pork chops, thawed
• 2 tablespoons olive oil
• salt and pepper to taste
• 1/4 cup chicken broth
• 1/4 cup dry white wine (such as sauvignon blanc)
• 3/4 cup pineapple preserves
• 1/4 cup Creole mustard
• 1 tablespoon cider vinegar
• dash of Tabasco sauce
• 2 tablespoons light brown sugar

1. Heat a large skillet over medium high heat for one minute. Season the pork with salt and pepper to taste. Add the oil to the pan and swirl to coat. Add the seasoned chops and bronze for one minute per side. Reduce the heat to medium and add the chicken broth and wine. Cover and simmer for one minute.
2. Meanwhile, combine the remaining ingredients and add to the pork chops, turning well to coat. Cook the chops, uncovered, for another 2-3 minutes, turning occasionally.

Enjoy!
Chef Mike