Pork chops get baked with a glaze of soy sauce ginger pineapple and brown sugar. Heat a large cast iron skillet over medium high heat. Heat the olive oil in a skillet over medium heat and brown the pork chops about 5 minutes on each side. Remove chops from the skillet and set aside. Seal bag and turn to coat.
Add the pork chops. Place a slice of pineapple on each pork chop. For thicker sauce drain more of the pineapple juice before combining with other ingredients. Pour 1 2 cup into a large resealable plastic bag. You can also put the pork under the broiler briefly to make it crispier.
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Add olive oil and pork chops and evenly sprinkle with salt and pepper. Drain and discard marinade from pork. In a bowl combine the pineapple mustard garlic and salt. Add olive oil and pork chops and evenly sprinkle with salt and pepper. Cover and refrigerate remaining pineapple mixture.
In a bowl combine the pineapple mustard garlic and salt. Add the pork chops. If the sauce is too thick add a little bit of. Pork chops get baked with a glaze of soy sauce ginger pineapple and brown sugar.
