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Skillet Pork Chops
Posted by Denise on August 5, 2011
Pineapple-Plum Glazed Skillet Pork Chops is an easy way to serve a delicious dinner without
heating the kitchen up too much.
It is soooo hot here that we are reluctant
to turn on the oven and no one wants to be slaving over a hot stove right now. So what are we to
While trying to think of ways to cook
without heating the kitchen, or ourselves, up too much, I happened to be reading through an old cookbook and saw a
photo of an electric skillet. Duh! (Picture a head slap…lightly, please.) Don’t we have two of those stashed away
in the cupboard? It’s time to yank them out.
Glenn burrowed to the back of a bottom
cupboard and brought out my favorite electric fry pan – the one that belonged to my mom’s mom, Grandma G. Although
it is over sixty years old, the skillet works perfectly. It’s a little dinged and battered (aren’t we all?) and
still cooks up a storm. We used to cook with it frequently, but it hasn’t seen the light of day in a couple of
years. A quick wash and supper fixin’s were in progress.
Andy said he was “starving” so I wanted to
make a filling meal. I remembered this pork chop skillet recipe that I had bookmarked in the old Better Homes and
Gardens Easy Skillet Meals cookbook that sounded delicious. Except for
the plum preserves, the recipe uses kitchen staples and it is easy to make. And wow, it is really good! This recipe
goes into the most favorite file.
We altered the recipe slightly, but stayed
mostly true to the original. We cooked 4 rather large pork chops, but they could be pushed together more so that 6
could fit in the skillet.
This recipe can also be made on the
stovetop if you don’t have an electric fry pan. Please watch the heat levels so that after the initial browning of
the chops, the heat is turned down so that the liquid is hot enough to simmer, but not so hot that it boils. Too
much heat will dry the chops out. Done properly the meat comes out moist with a wonderful flavor from the mixture
it cooks in. Spoon the sauce over the pork chops when you plate them up. Yummy!
Pineapple-Plum Glazed Skillet Pork
Makes 4-6 servings
Ingredients for Pineapple-Plum Glazed Skillet Pork Chops
Serves 4 to 6
Pork chops, ½” thick
1 20 oz. can pineapple
chunks in juice
½ Cup plum jam or plum
1 Tablespoon white
1 Tablespoon soy
sauce, can use low sodium
teaspoon ground ginger
4 Green onions, sliced
1 teaspoon red pepper
1. Trim the excess fat from the edges of the pork chops. Add the fat to the
skillet and melt the fat on medium high heat (about 350 degrees Fahrenheit for an electric skillet)
until about 1 Tablespoon of fat is rendered. If there is not much fat on the chops, you can use
bacon fat or vegetable shortening. Discard the fat pieces and brown both sides of the pork
chops in the drippings.
2. While the meat is
browning, prepare the sauces. Drain the pineapple chunks, keeping the juice. Pour ½ cup of the
juice into a bowl to use in the sauce. Add the jam or preserves, vinegar, soy sauce, and ginger to
the bowl and mix with the pineapple juice. Add the red pepper flakes now if you want to give
the food a kick. If you do not like spicy food, leave it out.
3. Once the pork chops are
browned, reduce the heat to medium low, about 220 degrees in the electric skillet. Season the meat
with salt and pepper.
4. Pour the sauce over the chops.
Cover and let the meat and sauce simmer (not boil) for 25 minutes. During that time, add more of
the reserved pineapple juice if needed to keep the sauce from running dry.
Adding the sauce to the
pork chops in the skillet
5. After 25 minutes remove the cover and add the pineapple chunks and sliced
green onion. Cover and cook until pineapple is heated through, about 5 more minutes or so. Serve
with pork chops with pineapple, onion and sauce over the top.
This is what it looks like when we are diving in.