Baked Pork Chops with Pineapple and Mustard Sauce (Parknasilla, Ireland)

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 flavour of this pork chop dish sweetened with honey and mead.

¼ cup all-purpose flour, unbleached
sea salt
black pepper, freshly ground
6 center-cut pork chops, ¾" thick
2 Tbsp. Canola oil
1 Tbsp. Dijon mustard
1 Tbsp. light brown sugar
6 slices pineapple
½ cup pineapple juice
¼ cup pure honey
¼ cup Bunratty Mead

Preheat the oven to 350°F (180°C/160°C fan, Gas Mark 4). Grease a baking dish large enough to hold the pork chops.

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 145°F.

To serve, place a chop in the center of each of 6 plates and spoon the sauce over the top. Serve with the potatoes.

Makes 6 servings.