The perfect date night pineapple pork chop recipe
Making up my own recipes is one of my favorite pastimes. But usually for me that means substituting out ingredients in already familiar dishes and building from there. So when I asked my fiancé to pick whatever he wanted me to cook up for date night and he requested pork chops, I knew I was going to have to get creative. I had made them only once years before and they turned out...well, not so hot. Not wanting to repeat that track record, I did some research and pulled from a few highly rated recipes and rolled the dice. I take date night very seriously.
The main concern anyone should have when making pork chops is keeping it from drying out. So I started with a light marinate and created a stuffing that had a lot of natural juices. Then, I monitored the temperature with a meat thermometer incessantly to make sure I didn't over cook it.
The end result was so darn good that we barely spoke a word during dinner—a rarity if you know me at all. In truth, it's one of the best meals I can remember making. And it was pretty easy, if I do say so myself.
Pineapple Pork Chop Recipe
2 large butterflied pork chops
1/2 red onion chopped
1/2 cup blue cheese
1 apple diced (I like Gala)
1/2 cup finely chopped pineapple
2 c. garlic and herb chicken broth
1/2 c. red wine vinaigrette
Directions: Preheat oven to 350 degrees. In a medium bowl combine broth, vinaigrette and Worcestershire with pork chops and set aside for 30 minutes. Then, combine apple, onion, blue cheese and pineapple in a small bowl. Remove pork chops from marinade and stuff with half of pineapple mixture, topping the meat with the remainder of the mixture. Then, bake for 60 minutes, or until the internal temperature reaches 165. Serve it up with bacon-wrapped asparagus, roasted fingerling potatoes and cinnamon applesauce. YUM.