Pineapple Pork Chops from Panama – Chuletas en Salsa de Piña Recipe

pork chops

🥗Healthier: chicken breasts

💰Cheaper: pork loin

Chicken is leaner and often less expensive than pork.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free; liquid aminos are often less salty.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar has a lower glycemic index.

pineapple slices

🥗Healthier: fresh pineapple

💰Cheaper: canned pineapple

Fresh pineapple is healthier; canned can be more affordable.

Heat a pan over high heat.

Add 2 cups of pineapple juice and 3 cloves of crushed garlic to the pan and let it come to a boil.

Add pork chops to the boiling mixture and cover the pan, reducing to a simmer.

Cook the pork chops, flipping halfway through, until the sauce reduces to a thick consistency.

Boil potatoes and beets in enough water to cover them for about 20 minutes until tender.

Boil 3 eggs at the same time as the potatoes and beets.

In a bowl, combine boiled potatoes, beets, chopped eggs, onions, celery, and parsley.

Add 2/3 cup of mayonnaise, 1 tablespoon of yellow mustard, and 1 tablespoon of white vinegar to the bowl and stir gently to combine.

Chill the potato salad in the fridge until ready to serve.

Cooking Techniques

Equipment Needed

Spice Level: