- 10 ½” Skillet with Cover
- 2 (4 ounce) smoked pork chops, boneless
- ½ cup tomatoes, chopped
- ½ teaspoon garlic, minced
- 1 tablespoon chipotle chilies, canned
- ½ (16 ounce) can sliced pineapple in light syrup
- Salt to taste
Add tomatoes, garlic, chipotle chilies, salt, 1 pineapple slice and syrup into a blender, mix well.
Preheat 10 ½” Skillet to medium-high heat for 3 minutes. Add chops and cook for 2 minutes with the cover ajar and the Redy-cook valve closed; turn chops over. Two minutes later, add blended mixture. Cover and open the valve. When the valve whistles reduce heat to low. Close the valve and cook for 10 additional minutes. Turn off the stove. Serve with white rice.