Pork Chops with Tangy Creole Mustard Pineapple Sauce
Elevate your dinner table with these delectable Pork Chops with Tangy Creole Mustard Pineapple Sauce, a perfect balance of savory, tangy, and subtly sweet flavors. Juicy, pan-seared bone-in pork chops are paired with a vibrant glaze made with caramelized pineapple, Creole mustard, and honey, then thickened with a cornstarch slurry for a luscious finish. The sauce is infused with layers of flavor from garlic, apple cider vinegar, and chicken broth, making every bite irresistible. Ready in just 40 minutes and ideal for weeknight dinners or special occasions, this dish pairs beautifully with creamy mashed potatoes or fragrant rice. Garnish with scallions for a pop of color and extra flair. Whether you’re a fan of sweet-and-savory combinations or looking for bold Southern-inspired flavors, this quick and easy recipe will surely delight your taste buds.
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Recipe Information
Ingredients
- 4 pieces bone-in pork chops
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon paprika
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 cup pineapple chunks (fresh or canned)
- 2 tablespoons Creole mustard
- 2 tablespoons honey
- 2 tablespoons apple cider vinegar
- 2 cloves garlic cloves, minced
- 1 cup chicken broth
- 1 teaspoon cornstarch
- 2 teaspoons water (for cornstarch slurry)
- 2 tablespoons scallions, chopped (optional, for garnish)
Instructions
Season both sides of the pork chops with salt, pepper, and paprika. Let them sit at room temperature for 10 minutes while you prepare the other ingredients.
In a large skillet, heat the olive oil over medium-high heat. Add the pork chops and sear them for 3-4 minutes per side, or until they are golden brown. Remove the chops from the skillet and set aside.
Lower the heat to medium and add the butter to the skillet. Once melted, stir in the pineapple chunks and cook for 2-3 minutes until they begin to lightly caramelize.
Add the minced garlic to the skillet and sauté for 30 seconds until fragrant.
Stir in the Creole mustard, honey, and apple cider vinegar. Cook for 1-2 minutes, allowing the flavors to meld together.
Pour in the chicken broth and bring the mixture to a simmer. Lower the heat and let it cook for 5 minutes to slightly reduce the sauce.
In a small bowl, mix the cornstarch with water to create a slurry. Slowly whisk the slurry into the skillet sauce to thicken it. Cook for an additional 2 minutes, stirring constantly.
Return the seared pork chops to the skillet, spooning the sauce over them. Cover and simmer for 5-7 minutes, or until the chops are fully cooked (internal temperature of 145°F or 63°C).
Remove the skillet from heat and let the pork chops rest for 3 minutes.
Garnish with chopped scallions if desired. Serve hot with your favorite sides, such as rice or mashed potatoes.
Nutrition Facts
Calories |
430 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.1 g | 35% | |
| Saturated Fat | 9.5 g | 47% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 90 mg | 30% | |
| Sodium | 758 mg | 33% | |
| Total Carbohydrate | 18.6 g | 7% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 14.6 g | ||
| Protein | 28.8 g | 58% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 47 mg | 4% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 512 mg | 11% | |
*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.
