Pork Loin Steaks With Pineapple Sauce
Pair pan-seared pork loin steaks with an easy pineapple pan gravy for a quick, delicious weekday dinner.
- Serves: 4 persons
- 4boneless loin steaks (1 1/2 inches thick, about 2 pounds boneless pork chops )
- Kosher salt to taste
- ½teaspoon ground chipotle chile pepper
- 1tablespoon olive oil
- 1tablespoon butter
- ½cup minced sweet onion
- 1clove garlic (pressed)
- ½cup white wine
- ¼cup chicken broth
- ¾cup crushed pineapple with juice (fresh or canned)
- ⅛teaspoon ground cinnamon
Step 1Sprinkle pork loin steaks on both sides with kosher salt and ground chipotle chile pepper.
Step 2Heat a heavy deep skillet over medium-high heat. Coat bottom of the pan with olive oil . Sear pork loin chops until browned on both sides, turning only once. Remove the chops to a platter, and keep them warm by covering with foil. Alternately, keep the pork in a warming drawer or oven on low.
Step 3Lower heat to medium and melt the butter in the pan drippings. Add the sweet onion and saute until golden, stirring often. Add the garlic and cook 1 additional minute.
Step 4Carefully pour in the wine and deglaze the pan, scraping up and reserving any browned bits. Simmer until the wine is reduced by half.
Step 5Add the chicken broth, pineapple, and cinnamon. Cook, stirring often until most of the liquid has evaporated and sauce is thick. Taste and adjust seasonings.
Step 6Return pork loin chops to the pan, turning to coat with the sauce, and cook until chops are heated through. Do not overcook or the pork will become dry and tough. Serve the pork loin steaks with the pineapple sauce.