SERVES 4

PREP TIME: 10 MINS

COOK TIME: 20 MINS

TOTAL TIME: 30 MINS

399 CALORIES PER SERVING

Ingredients: 

• 1 Tablespoon Rocky Mountain Olive Oil Madarin Infused Olive Oil or Blood Orange Fused Olive Oil
• 4 large pork chops, bone in
• Salt and Pepper to taste
• 1/2 red onion, chopped into 1" pices
• 2 cloves garlic, finely minced
• 1/2 cup Rocky Mountain Olive Oil Tangerine Balsamic Vinegar
• 10.5 ounces of pineapple chunks with juice

Directions:

1. Over medium heat, heat up a large skillet with the olive oil. Season both sides of pork chops with  salt and pepper.
2. Add pork chops, sear 4-5 minutes on both sides. Cooking time will be dependant on the size of your pork chop. Internal temperature should be 145 degrees. Set aside.
3. Without cleaning out the pan, add red onion. If the pan is dry, additional olive oil may be needed. Cook until onions starts to soften, approximately 3-4 minutes. Add garlic, cooking for another 1 minute.
4. Add balsamic vinegar and pineapple chunks, brining to a low simmer until liquid has reduced and sauce starts to become sticky -  approximately 10 minutes.
5. Add pork chops back to the pan, spooning sauce over top. Cook for 2-3 minutes, just enough to reheat. Serve immediately.