Ingredients

• 1 , 8 ounce
• 1 cup pineapple juice
• 0.5 cups raisins
• 2 tablespoons brown sugar
• 2 tablespoons cornstarch
• 1 tablespoon apple cider vinegar
• 0.5 tablespoons ground ginger
• 0.5 teaspoons red pepper flakes
• 1 pinch seasoned salt , or to taste
• 2 bone-in pork chops
• 2 tablespoons salted butter

Instructions

1. 1 Combine tomato paste, pineapple juice, raisins, brown sugar, cornstarch, vinegar, ginger, red pepper flakes, and seasoned salt in a medium bowl and set aside.
2. 2 Rinse pork chops and pat dry. Melt butter in a cast iron skillet over medium-high heat. Add chops and brown on both sides, 5 to 8 minutes total. Do not drain the skillet.
3. 3 Pour in the tomato paste mixture, reduce heat, and let simmer until sauce thickens to a gravy consistency and pork is no longer pink in the center, about 20 minutes. An instant-read thermometer inserted into the center of each chop should read 145 degrees F (63 degrees C).

Nutrition per serving