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Ingredients

1 (8 ounce) can tomato paste 1 cup pineapple juice ½ cup raisins 2 tablespoons brown sugar 2 tablespoons cornstarch 1 tablespoon apple cider vinegar ½ tablespoon ground ginger ½ teaspoon red pepper flakes 1 pinch seasoned salt, or to taste 2 bone-in pork chops 2 tablespoons salted butter

Nutrition Info

598.3 calories carbohydrate: 92.4 g cholesterol: 74.1 mg fat: 18.1 g fiber: 6.9 g protein: 24 g saturatedFat: 9.4 g servingSize: - sodium: 1141.6 mg sugar: 64 g transFat: : - unsaturatedFat: : -

Combine tomato paste, pineapple juice, raisins, brown sugar, cornstarch, vinegar, ginger, red pepper flakes, and seasoned salt in a medium bowl and set aside.
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.
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).

2 servings

An ever-so-easy way to add a little zip to pork chops cooked in a cast iron skillet. Serve over buttered rice for a quick and easy dinner.