Hawaiian Style Tiger Chops with Roasted Pineapple
Here’s how fresh or canned pineapple, a touch of rum and some Tiger Sauce can give everyday pork chops a sweet and spicy upgrade. It’s something different for dinner that could become a new family favorite.
- 1/4 cup pineapple juice
- 1/4 cup Tiger Sauce®
- 2 tablespoons ketchup
- 2 tablespoons soy sauce
- 1 tablespoon olive oil
- 4 (1/2-inch thick) bone-in pork chops, trimmed (1 3/4 to 2 pounds)
- Kosher salt and freshly ground black pepper
- 1 tablespoon unsalted butter
- 1 tablespoon dark brown sugar
- 4 (1/2-inch thick) slices fresh or canned pineapple
- 1/4 cup rum (or pineapple juice)
- Cilantro or parsley, for garnish
- Stir together pineapple juice, Tiger Sauce, ketchup and soy sauce in a small bowl.
- Heat oil in a large skillet over medium-high heat. Season pork chops with salt and pepper and add to skillet. Cook about 3 minutes, or until lightly browned. Flip and cook 2 to 3 more minutes, or until lightly browned.
- Pour sauce over pork, cover and bring to a simmer. Cook for 10 minutes, then uncover and continue to cook another 5 minutes, or until pork is tender and sauce is thick.
- Heat a large cast iron skillet over medium-high heat and add butter and sugar. Cook 2 to 3 minutes or until caramelized. Add sliced pineapple and cook for 2 to 3 minutes per side. Add rum and cook until syrupy. Remove from heat and set aside.
- Transfer pork to a platter, arrange pineapple slices on top of pork, then top with any remaining sauce from both pans. Garnish with cilantro or parsley and serve.