bahama mama pork chops

Now that Nate and I are semi-settled in Atlanta, I have finally been able to start cooking again and that makes me a happy girl!  Eating on the road was getting real old and started to make me feel like a hot sloppy mess.  That meant it was time to cook some lighter recipes.  Unfortunately, I have no idea where I found the recipe, so I can't give credit where credit is deserved. Sorry :(  There are a few things that I would change about it to make it have a touch more taste (i.e. add some heat!).  This is a good recipe if you don't have much time to cook and you want a sweet summery dish.

Bahama Mama Pork Chops

Ingredients

1 can pineapple chunks, reserve juice

1 tablespoon cornstarch

2/3 cup tomato-based chili sauce

1/3 cup golden raisins

1 tablespoon light brown sugar

1/8 teaspoon ground cinnamon

4 boneless pork chops (or 3 thicker chops)

1 tablespoon extra virgin olive oil

Salt and pepper to taste

Directions

In medium bowl, blend reserved pineapple juice with cornstarch; stir in pineapple, chili sauce, raisins, sugar and cinnamon and set aside.

In large skillet, rub salt and pepper on chops and then lightly brown them in oil and drain. Pour pineapple mixture over chops. Cover and simmer 15 minutes or until pork is cooked throughout.

What I think I would like to do the next time I make this is I would like to marinate the pork chops and add some heat, like with a little sriracha sauce (everything is better with sriracha).  What I would marinate them in, I'm not sure, but I'll figure something out. The recipe was still delicious, but I felt like it was just missing a little something.  I served mine with steamed broccoli because I was out of lettuce for a salad, which is generally the side of choice in the Babcock-Price household.  Another choice of a side to go with it might be a baked sweet potato with a little butter and greek yogurt (it's like sour cream, but better for you!).