Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
- 4 boneless pork loin steaks, 1-1/2 inches thick (about 2 pounds)
- Kosher salt
- 1/2 teaspoon ground chipotle chile pepper
- 1 Tablespoon olive oil
- 1 Tablespoon butter
- 1/2 cup minced sweet onion
- 1 clove garlic, pressed
- 1/2 cup white wine
- 1/2 cup chicken broth
- 3/4 cup crushed pineapple with juice, fresh or canned
Heat 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 to a platter and keep warm.
Lower 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. Carefully pour in the wine and deglaze the pan, scraping up any browned bits. Simmer until the wine is reduced by half, then add the chicken broth and pineapple. Cook, stirring often, until most of the liquid has evaporated and sauce is thick.
Return 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.
Yield: 4 servings
Pork Loin Steaks with Pineapple Sauce Photo © 2007 Peggy Trowbridge Filippone, licensed to About.com, Inc.