Ingredients

The following ingredients have 4 Servings
  • 1 1/2-2 pounds boneless pork chops (3/4-1-inch thick)
  • 1 (20 oz.) can pineapple rings, juices reserved
  • 1 red bell pepper, seeds removed, cut into squares
  • 1 orange bell pepper, seeds removed, cut into squares
  • 1 red onion, cut into wedges
  • 2 tablespoons canola oil
  • extra-virgin olive oil
  • kosher salt and freshly ground pepper, to taste
  • Sauce:
  • 2 cups preferred barbecue sauce
  • 1 lime, zested and juiced
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 cup reserved pineapple juice
  • rice, garnish

Instruction

  • Preheat oven to 375º F and lightly grease a baking sheet with non-stick spray.
  • In a medium bowl, stir together barbecue sauce, lime zest and juice, garlic powder, onion powder and pineapple juice. Add hot sauce, if using.
  • Optional: heat canola oil in a large pan or skillet and sear seasoned pork chops on both sides until browned.
  • Transfer to one side of baking sheet.
  • Arrange pineapple rings next to pork, then add bell peppers and red onion to the pan.
  • Pour sauce over pork and pineapple, reserving 1/3 cup for additional garnish. Drizzle olive oil over bell peppers and onion, and season generously with salt and pepper. Toss together to coat.
  • Place in oven and bake for 20 minutes, or until pork registers 140º F.
  • Remove from oven and let rest 10 minutes before serving.