At this point, I don’t know what to expect from this winter. It’s in the 50s, but it’s pouring outside. It’s been raining the whole weekend so we cannot really enjoy going outside.
For dinner, I decide to make Pineapple pork chops, potato au gratin, and steamed broccoli. Although, I don’t eat pork my husband and the girls love Pineapple pork chops.
Pineapple Pork Chops
1-1 1/4-pound pork chops
1 tablespoon soy sauce
2 tablespoon brown sugar
1 teaspoon minced ginger
1/2 teaspoon crushed red pepper flakes
½ cup flour
2 tablespoons oil
½ cup ketchup
¼ cup red wine
1 can (8 ounces) crushed pineapple, partially drained
Sprinkle salt and pepper on pork chops then coat them in flour. In a large skillet, heat oil at medium-high heat. Add pork chops and brown for about 4 minutes.
Meanwhile, in a bowl, mix remaining ingredients. Distribute this mixture on the pork chops.
Preheat the oven to 400 degrees. Bake for 20 minutes.