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Pineapple Pork Chops with Red Wine combines juicy pork with a sweet, tangy pan sauce. Perfect for a dinner when you want something a little different.
These Pineapple Pork Chops with Red Wine turn an everyday pork chop into a dinner with plenty of flavour. A quick sear and a reduced pineapple wine sauce make all the difference.
Why You Will Love and Enjoy Pineapple Pork Chops with Red Wine
- The sauce: Pineapple, red wine, honey, garlic and mustard turn into a seriously good spoonable sauce.
- The pork: Searing first gives the meat colour and flavour without a long simmer.
- The whole plate: It’s simple enough for a weeknight but has enough going on to feel like you made something special.
Additional Information
- Can this be frozen? Yes. The cooked pork can be frozen, although the sauce may lose a little of its fresh texture after thawing. Cool everything completely, place in an airtight freezer container, and freeze for up to 2 months for the best quality.
- How long can it be stored and how? Refrigerate leftover pork and sauce in an airtight container for up to 3 to 4 days. Reheat gently in a covered pan with a small splash of pineapple juice or water so the pork doesn’t dry out.
Ingredient substitutions
- Pork fillets: Pork tenderloin works well, or use pork loin chops as noted in the recipe.
- Red wine: Use beef or chicken stock if you prefer not to cook with wine. The flavour will be slightly different but still works with the pineapple.
- Honey: Maple syrup can be used in the same amount.
- Mustard: Dijon mustard gives the sauce a sharper flavour, while whole grain mustard adds a little texture.
- Pineapple juice: Use unsweetened pineapple juice if possible. If using sweetened juice, you may want to reduce the honey slightly.
- Paprika: Smoked paprika gives the pork a deeper, smokier flavour.
Pineapple Pork Chops with Red Wine
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Dinner Recipes
- Method: Easy Cooking
Ingredients
Units
Scale
- 2 pork fillets, or 4 pork loin chops
- 1 tbsp paprika
- 2 tbsp oil
- 1 tsp salt
- 1/2 tsp ground black pepper
- 2 tbsp mustard
- 1 1/2 cups pineapple juice
- 1/2 cup red wine
- 1/4 cup honey
- 1 clove garlic, minced
Instructions
- Pat the 2 pork fillets or 4 pork loin chops dry with paper towel.
- Sprinkle both sides with 1 tbsp paprika, 1 tsp salt and 1/2 tsp ground black pepper, rubbing the seasoning in lightly.
- Heat 2 tbsp oil in a large frying pan over medium-high heat.
- Add the pork and sear for about 3 minutes on each side, until nicely browned. Don’t worry about cooking it all the way through at this stage.
- Reduce the heat slightly and brush the pork all over with 2 tbsp mustard, coating it as evenly as you can.
- Pour in 1 1/2 cups pineapple juice and 1/2 cup red wine.
- Add 1/4 cup honey and 1 minced garlic clove, stirring gently around the pork.
- Bring the liquid to a gentle simmer, then reduce the heat to medium-low.
- Cook until the pork is tender. For pork loin chops, this may take around 12 to 18 minutes, depending on thickness. If you’re using larger pork fillets, they may need a little longer, up to 25 minutes.
- Transfer the pork to a plate and loosely cover it. Let it rest for about 3 minutes while you finish the sauce.
- Leave the pineapple and red wine mixture in the pan and simmer it over medium heat until it has reduced into a thicker, glossy sauce. Give it a taste as it reduces. If it gets too thick, add a small splash of pineapple juice.
- Slice the pork fillets or serve the pork chops whole, then spoon plenty of the warm pineapple and red wine sauce over the top.
- Serve with steamed vegetables or your favourite side dish.
Notes
Prepared, tried, and tested by Gail
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The sauce steals the show. Pineapple Kissed Pork Chops get a rich red wine finish. Would you try the combination?
Pineapple Pork Chops with Red Wine gives tender pork a memorable combination of sweet pineapple, savoury mustard and rich red wine. The pork is browned first, then finished with a glossy sauce that comes together in the same pan, making this an easy dinner with plenty of character.
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Wow, this sounds mouthwateringly good! Will add it to the list of non-keto/cheat day recipes to try. Thanks for sharing!
Thank you Char. Hope you do enjoy it. Spoil yourself with it.