Ingredients:
4 pork chops, no bone and trimmed of excess fat
4 canned pineapples rings in juice, drained, but juice reserved
2 tablespoons vegetable oil
2 teaspoons soft brown sugar
1 teaspoon tomato puree
1/2 teaspoon red pepper powder
1/2 teaspoon salt
1 tablespoon fresh ginger, peeled and finely chopped
1 tablespoon soy sauce
A handful coriander leaves, to serve
Preparation:
Place in a bowl and stir to mix the sugar, soy sauce, tomato purée and most of the pineapple juice.
Add the oil to a large non-stick pan, and place over medium heat. Cook the pork chops for 5 minutes on each side until golden and almost cooked through. While cooking the meat season with red pepper, salt and ginger. Add the pineapple rings to the pan and let them caramelise a little alongside the pork.
Add the soy mixture in the skillet and let it bubble around the pork and pineapple for 6-8 minutes until slightly reduced and sticky.
Serve sprinkled with coriander, and serve with rice. Enjoy!
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