Pineapple Pork Chops are the perfect combination of sweet and savory with an Asian flair. This dish is super fast, super easy and super healthy so enjoy!
Pineapple Pork Chops
- 2 pork chops
- salt and pepper to taste
- 1 tbsp olive oil
- 1 cup chicken broth
- 1 tbsp soy sauce
- ½ tbsp Chinese black vinegar
- 1 cup fresh pineapple, cut into small tidbits
- 1 tbsp honey
- 1 tbsp honey
Remove pork chops from the refrigerator and allow them to come to room temperature, about 1 hour. Dry chops with a paper towel and sprinkle both sides with salt and pepper.
Heat the olive oil in a skillet over medium-high heat, and brown the pork chops on both sides, about 5 minutes. Remove chops from the skillet, and set aside.
Turn the heat down to medium.
Mix the chicken broth, soy sauce and vinegar into the skillet, and bring to a simmer.
Return the pork chops to the skillet and add pineapple. Reduce heat, and simmer for 10 - 20 minutes. An instant-read thermometer inserted into the center of the pork chop should read 145℉.
Remove chops from the skillet and set aside.
Mix honey and cornstarch into the skillet with the chicken broth mixture. Bring to a simmer and allow to thicken.
Serve broth with cooked pork chops and pineapple.
Hack: Balsamic vinegar can be substituted for Chinese black vinegar.
Hack: Unsweetened canned pineapple can be used in this recipe.
Did you know? You can plant the top of your pineapple to generate a new plant! Fair warning: It takes between 12 and 18 months to be ready to harvest.
Suggestion: Serve with baked rice pilaf.
What pairs perfectly with a pork roast? Why, cranberries, of course! This slow cooker cranberry pork roast is easy to make and is bursting with flavor!
Slow Cooker Cranberry Pork Roast
Place pork roast in a slow cooker.
In a small bowl, mix cranberry sauce, honey and onion powder. Pour over pork roast.
Cook on low for 10-12 hours.
Remove pork from the cooker, shred and stir back into the sauce.
Serve over rice, egg noodles or mashed potatoes.
Hack: Store leftovers in the refrigerator for up to 5 days or freeze in serving-sized portions for future use.
Hack: Fresh cranberries are only between October and December, which is why they’re such a holiday favorite! Take advantage of that time window to buy a few extra bags for your freezer. Did you miss your chance? Check the freezer section of the supermarket where you're likely to find some in the berry section.
Did you know? People call cranberries a superfood for good reason: They have all kinds of health-boosting benefits.
Suggestion: Serve this with sweet and spicy butternut squash!
This chicken and bean stew is full of healthy goodness and it’s easy peasy. Toss it in the slow cooker before you leave for work and let it cook dinner for you!
Slow Cooker Chicken and Bean Stew
- ½ cup dried pinto beans
- ½ cup dried navy beans
- 1½ cup vegetable broth
- ½ sweet onion, chopped
- 1 green pepper, chopped
- 1 lb ground chicken
- 1 tsp salt
- ½ tsp black pepper
- ½ cup ketchup
- ¼ cup honey
Place beans in a bowl and cover with water. Cover the bowl and allow to soak overnight.
Place beans in the slow cooker and add vegetable broth. Put chopped onions and green pepper on top of the beans. Add chicken, salt, black pepper, ketchup and honey.
Cook on low for 9 hours.
Hack: Store leftovers in the refrigerator for up to 5 days or freeze in serving-sized portions for up to 3 months.
Did you know? Pinto and navy beans are a member of the legume family. Legumes come in many options, are inexpensive and they’re packed with nutrition!!
Want another slow cooker bean recipe? Try this pork and bean one…it’ll remind you of the canned version you loved to eat as a kid!