The ghost sister returns with a new recipe!!!

Yes, ghost sister has returned and with her a new recipe! I was at a loss for supper last night. I had a pair of very tasty looking boneless pork chops just WAITING for me to make something splendid out of them. I peeked in my pantry, and voila my muse, my inspiration, peeked over a can of kidney beans. How could a girl resist that sweet golden goodness that is just MADE to be paired up with pork. It is like peanut butter to chocolate....cornbread to honey....orange yogurt to saltine crackers (this MAY or may not be to everyone's liking). Inspiration hit and I started to busily clang around pots and pans. I was feeling like my old self again, my "dinner block" had been tossed to the curb. I am BACK and raring to dust off my hot pads and don my apron again. This is what became of the beautiful pork chops and the lowly can of crushed pineapple. My son really liked the rice especially.

Click here for Printable Recipe

1-2 tbsp olive oil

2 Lean Boneless Pork Chops marinated in Lawrys Jamaican Jerk Marinade Sauce

1 cup white rice

1 medium onion chopped

2 cloves garlic minced

1 cup chicken broth or water

1 small can crushed pineapple

1/4 cup brown sugar + 2 tbsp

1 tbsp Jamaican Jerk seasoning (I used Spice Islands brand)

1 tsp salt

pepper to your tastes

Directions:

Heat olive oil in oven proof skillet. Sear Pork Chops on both sides for a minute or so. Remove pork chops and set aside. To skillet add onion, rice and garlic. Stir frequently until rice is toasted. Add broth or water, crushed pineapple, brown sugar, Jamaican seasoning, salt and pepper. Stir and bring to a boil. Place pork chops on top of rice mixture and cover tightly. Place in a preheated 350°F oven for 45 minutes. Remove and sprinkle the remaining brown sugar over the skillet. Serve with your choice of vegetable but broccoli is AWESOME! You can easily add 2 more pork chops to this and not alter anything else!

Hope that you enjoy this like my family did!!!

Jennifer The OTHER sister :)