6 boneless pork loin chops (5 ounces each)
1/2 teaspoon salt
1/2 teaspoon pepper
3 tablespoons olive oil
2 shallots, minced
1 cup pineapple preserves
1/4 cup soy sauce
1 tablespoon Dijon mustard
1 bunch green onions, thinly sliced
Season pork chops with salt and pepper. In a large nonstick skillet, heat olive oil over medium heat. Cook pork chops until a thermometer reads 145°, 6-8 minutes on each side; remove from pan, reserving drippings.
In same pan, saute shallots in drippings until lightly browned. Whisk together pineapple preserves, soy sauce and Dijon; add to pan. Bring to a boil. Reduce heat; simmer, until thickened slightly, about 5 minutes.
Add chops back to pan, turning to coat. Sprinkle with sliced green onions.
B-man 