Spice-Rubbed Pork Chops with Pineapple Topping (A New-to-Me Recipe)

After eating out for nearly two weeks in September (more about that in an upcoming post), I was in the mood for some home cooking.  Unfortunately, I'm the one who does the cooking!  Or, perhaps, fortunately.  I don't know what would happen if one of The Guys took over.  Probably Subway every day for lunch and a rotating menu of takeout from Culver's, Taco Bell, KFC, and Big Hoffa's Smokehouse (a local barbecue place - YUM)!

I went to The Magic Box (A.K.A. the freezer), opened the door, and a package of thick-cut boneless pork chops leapt out at me.  Going through my stack of Recipes to Try, here's what I chose for dinner.  It's sweet but has a spicy kick to it, and it was quick and easy to make using everyday ingredients.  Just my kind of fast food!

There was no coriander or cayenne pepper in the house (how did that happen?) so I was forced to make a special trip to buy them.  It was worth it!

I served this with oven-roasted potato wedges and steamed vegetables.  Eight-ounce pork chops are huge (pork-zilla?) and each is probably two "normal" servings.  (But hey, what is "normal" anyway?)  Nobody at our house had seconds because we were all groaningly full.  I will make these again!

Spice-Rubbed Pork Chops with Pineapple Topping

 

For the rub:

1 1/2 T packed brown sugar

1 t ground coriander

1 t ground ginger

3/4 t garlic powder

1/2 t salt

1/2 t black pepper

1/4 t cinnamon

1/4 t nutmeg

1/4 t red cayenne pepper

For the chops and topping:

4 6- to 8-ounce boneless pork chops, 3/4 to 1 inch thick

2 T canola oil

2 c pineapple, cut into 1-inch pieces (I used a 16-oz can of sliced pineapple)

2 T packed brown sugar

2 T lime juice

2 T minced fresh cilantro

Mix all the rub ingredients in a bowl.

Mix the pineapple, brown sugar, and lime juice for the topping in a small saucepan and set aside.

Trim the chops, pat dry, and rub evenly with spice rub.  Heat the oil in a 10 1/2- or 12-inch skillet at medium heat until it just smokes, or until someone yells "It smells like something's getting hot out there!"  (Guess who.)  Lay the chops in the skillet and cook covered until well browned on one side (about 5 minutes).

Flip the chops, cover, and continue to cook until the meat registers 140 degrees with an instant-read thermometer inserted into the middle of the chops (about another 5 minutes).  Remove from heat and let sit covered to rest while you make the topping.

Cook the pineapple topping on medium-high to high heat until it boils, then turn down to medium heat and cook about 5 minutes.  Take it off the heat, stir in the cilantro, and serve spooned over the pork chops.