Recipe courtesy of Cheryl Smith

Seared Pork Chops with Coconut Rum and Caramelized Pineapple Sauce

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  • Total: 40 min
  • Prep: 10 min
  • Cook: 30 min
  • Yield: 4 servings
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4 (1 1/2-inch thick) pork chops

Salt and pepper, to taste

1/4 cup peanut oil

4 to 6 tablespoons unsalted butter

1 1/2 cups pineapple, medium dice

2 tablespoons brown sugar

2 tablespoons shallots, minced

1/2 cup coconut rum

1 cups chicken stock

2 tablespoons cilantro, chopped

1 teaspoon garlic, chopped

1 to 2 tablespoons fresh lime juice

1 small tomato, seeded and diced fine

Hot pepper sauce, to taste


  1. Heat skillet to medium high heat. Season pork chops liberally with salt and pepper. Add peanut oil to skillet and sear pork chops until golden brown on both sides. Remove pork chops from pan and put into a preheated 450 degree oven for 6 to 8 minutes, or until done to your likeness. In same skillet, add 2 tablespoons butter and when it starts to brown add pineapple and cook until edges start to caramelize. Now add brown sugar, mix thoroughly, then add shallots and garlic and bring to a simmer. Next add rum and flambe ingredients. When the flame dies down, add chicken stock and bring to another simmer and reduce liquid by 1/2. Add lime juice, tomato, hot sauce, salt and pepper. Add remaining butter to thicken sauce. Garnish with chopped cilantro.
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