Ingredients: • 1/4 cup all-purpose flour
• Salt and freshly ground pepper
• 6 center-cut pork chops, 3/4 inch thick
• 2 tablespoons canola oil
• 1 tablespoon Dijon mustard
• 1 tablespoon light brown sugar
• 6 pineapple slices
• 1/2 cup pineapple juice
• 1/4 cup honey
• 1/4 cup Bunratty Mead
Beautifully situated in the midst of sea, woods, and mountains, Parknasilla
is located on the scenic Ring of Kerry overlooking the Kenmare River. Because
of the effects of the Gulf Stream and the sheltered location, the area has a
delightful climate where subtropical plants and vegetation flourish. While you
will not find pineapples - one of the key ingredients in this recipe - growing
here, you will be delighted by the flavor of this pork chop dish sweetened with
honey and mead.
Preheat the oven to 350ºF. Grease a baking dish large enough to hold the
In a shallow bowl, combine the flour, salt, and pepper. Coat the chops with
the mixture and shake off the excess.
In a large skillet over medium heat, heat the oil. Cook the chops for 3 minutes
on each side, or until browned. Transfer to the prepared dish.
In a small bowl, whisk together the mustard and brown sugar. Spread the mustard
mixture over each chop and top with a pineapple slice. In another small bowl,
whisk together the pineapple juice, honey, and mead and spoon it over the chops.
Cover the dish with aluminum foil and bake for 30 minutes. Uncover and bake
for 30 minutes longer, or until an instant-read thermometer inserted into the
center of a chop registers 145ºF.
To serve, place a chop in the center of each of 6 plates and spoon the sauce
over the top. Serve with the potatoes.