Paula Deen Pork Chops and Pineapple Pie
Experience the perfect Southern comfort meal with Paula Deen's Pork Chops and Pineapple Pie recipe, a delightful duo that balances savory and sweet in every bite. Juicy, bone-in pork chops are seared to golden perfection with a flavorful seasoning blend, then simmered in a luscious caramelized pineapple sauce for a tropical twist. Complementing the hearty entrée is a show-stopping pineapple pie, featuring tender chunks of caramelized pineapple nestled in a buttery crust and baked to golden-brown perfection. With its combination of classic Southern cooking and tropical flair, this recipe is an irresistible family favorite ideal for weeknight dinners or special occasions. Serve it up for a meal that celebrates sweet, savory, and homemade goodness in one unforgettable package!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces Bone-in pork chops
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 teaspoon Paprika
- 1 teaspoon Garlic powder
- 0.25 cup All-purpose flour
- 2 tablespoons Unsalted butter
- 2 tablespoons Olive oil
- 1 15-ounce can Canned pineapple chunks in juice
- 0.25 cup Brown sugar
- 1 tablespoon Cornstarch
- 2 tablespoons Water
- 1 package (2 crusts) Premade pie crust
- 0.5 cup Granulated sugar
- 0.25 cup Unsalted butter (softened)
- 0.25 cup All-purpose flour (for pineapple pie filling)
- 2 large Eggs
- 1 teaspoon Vanilla extract
Instructions
Preheat your oven to 375°F (190°C).
Season the pork chops with salt, pepper, paprika, and garlic powder, making sure to coat both sides evenly.
Dredge the seasoned pork chops in all-purpose flour, shaking off any excess.
Heat a large skillet over medium heat and melt the unsalted butter with the olive oil.
Sear the pork chops for 3-4 minutes per side, until golden brown. Remove from the skillet and set aside.
Drain the canned pineapple chunks, reserving the juice in a separate bowl.
In the same skillet, add the pineapple chunks and cook for 2-3 minutes to caramelize them slightly.
Stir in the reserved pineapple juice and brown sugar, bringing the mixture to a simmer.
In a small bowl, whisk together the cornstarch and water to create a slurry, then stir it into the skillet to thicken the sauce.
Add the seared pork chops back into the skillet, spooning the pineapple sauce over them. Cover and simmer on low heat for 15-20 minutes until the pork chops are fully cooked.
For the pineapple pie, place one pie crust in a 9-inch pie dish and trim the edges as needed.
In a mixing bowl, combine the granulated sugar, softened butter, all-purpose flour (0.25 cup), eggs, vanilla extract, and caramelized pineapple chunks from the skillet. Mix until smooth and well combined.
Pour the filling into the pie crust and cover with the second crust. Seal the edges and cut small slits on top to allow steam to escape.
Bake the pie in the preheated oven for 40-45 minutes, or until the crust is golden brown and the filling is set.
Allow the pie to cool for at least 10 minutes before slicing and serving alongside the pork chops.
Nutrition Facts
Calories |
4882 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 292.1 g | 374% | |
| Saturated Fat | 109.1 g | 546% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1107 mg | 369% | |
| Sodium | 4084 mg | 178% | |
| Total Carbohydrate | 331.0 g | 120% | |
| Dietary Fiber | 7.9 g | 28% | |
| Total Sugars | 147.4 g | ||
| Protein | 226.0 g | 452% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 251 mg | 19% | |
| Iron | 15.9 mg | 88% | |
| Potassium | 3049 mg | 65% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
