-
1
Sprinkle chops with salt and pepper.
-
2
Place chops on cutting board and pound with the spiked side of mallet to approximately 1/2 inch thick; place in a zip lock plastic bag.
-
3
Marinade:
-
4
In a small bowl mix together, capers, caper juice, mustard, 1 tablespoon brown sugar and reserved pineapple juice; mix well. Pour marinade into zip lock bag and massage into pork chops; marinate in fridge for at least 1 hour, 4 hours is best.
-
5
Heat olive oil in a large fry pan; saute onions on medium high heat, approximately 6 minutes; push to the side of the fry pan, reduce heat to medium. Drain chops well; add to the fry pan with the onions and brown, approximately 5 minutes on each side. Remove chops to platter and keep warm.
-
6
Add marinade to pan with onions; on medium high heat reduce to half; push to the side of the pan, return chops to the pan.
-
7
Cut the pineapple rings in half and place one half ring on top of each chop. Spoon reduced onion/marinade mix on top of pineapple slice; sprinkle with remaining brown sugar.
-
8
Continue to heat only until sugar has melted and pineapple is heated through, 3 or 4 minutes.
-
9
Very nice served over brown rice.
