- 6 pork chops (trimmed)
- 2 tablespoons tomato paste\
- ¼ cup Traditional 18 year aged vinegar
- ¼ cup Golden Pineapple White Balsamic
- ¼ cup Chipotle EVOO, plus more for greasing
- 2 tablespoons brown sugar
- 1 teaspoon garlic
- 1 teaspoon red pepper flakes
- 2 cups rice
- 4 cups water
- 1 cup pineapple, cup up into bite size pieces
- ½ cup sweet onion, thinly sliced
In a plastic zip bag, combine pork chops with tomato paste, Balsamic Vinegars, Chipotle Olive Oil, brown sugar, garlic and red pepper flakes. Marinate 4-6 hours. Preheat oven to 350° F. Grease a 9×13 inch baking dish with Chipotle Olive Oil. Place the rice in the baking dish and pour water over the top. Stir slightly until rice is spread out evenly in pan. Place marinated pork chops on top of rice. Pour any remaining marinade over top. Top with pineapple and onion. Cover and bake 1 hour, until internal meat temperature reaches 165° F. Serves: 6
- Preparation:
