Prep Time:
15 mins
Cook Time:
15 mins
Total Time:
30 mins
Servings:
4
Ingredients
Directions
Combine chipotle powder, garlic powder, cinnamon, and onion powder in a small bowl.
Pat pineapple rings dry.
Heat 1 teaspoon olive oil in a large, nonstick saucepan over medium-high heat. Add pineapple rings and red onion; sprinkle with 3 tablespoons reserved pineapple juice and brown sugar. Cook until pineapple is lightly browned, about 3 minutes per side. Transfer pineapple-onion mixture to a plate.
Pat pork chops dry and lightly season both sides with salt and pepper.
Heat remaining 2 teaspoons oil in the same saucepan over medium-high heat; swirl to coat pan. Add chops; cook until bottom is browned, about 3 minutes. Flip and sprinkle the chipotle mixture on top. Cook until other side is browned, about 3 minutes. Continue flipping and cooking until no longer pink in the center, 3 to 5 minutes more. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
Transfer chops onto a plate and top with the pineapple-onion mixture. Sprinkle goat cheese on top.
Please note the differences in ingredient amounts when using the magazine version of this recipe.
Nutrition Facts (per serving)
| 262 | Calories |
| 10g | Fat |
| 26g | Carbs |
| 17g | Protein |
