by Jean-François Mallet
4 pork chops
1/2 cup (60 mL) vegetable oil
6 tablespoons (90 mL) soy sauce
4 slices canned pineapple
6 tablespoons (90 mL) pineapple juice (from canned pineapple)
1 bunch cilantro
Heat the oil in a skillet over medium-high heat. Cook the pork chops for 15 minutes. Cut the pineapple rings into pieces and add them to the skillet with the pineapple juice and soy sauce.
Cook over low heat, basting the pork chop regularly with the pan juices, for 10 minutes, until lightly golden. Arrange the pork chops on a plate, top with the pan sauce, and snip the cilantro over the top with scissors.
** Reprinted with permission from Simple by Jean-François Mallet (Black Dog & Leventhal, 2016)