A delightful twist on classic pork chops, infused with tropical flavors and a hint of Kahlua.
Heat the olive oil in a skillet over medium heat.
Ensure the skillet is hot enough to sear the pork chops for a golden crust.
Season the pork chops with salt and pepper, then brown them in the skillet for about 3-4 minutes on each side.
Avoid overcrowding the skillet to ensure even browning.
In a mixing bowl, combine the brown sugar, Worcestershire sauce, and Kahlua.
Stir until the sugar is fully dissolved for a smooth sauce.
Pour the sauce over the pork chops in the skillet.
Tilt the skillet slightly to evenly coat the pork chops with the sauce.
Add the pineapple chunks and pecans to the skillet, and cook until the sauce thickens slightly, about 5-7 minutes.
Stir occasionally to prevent sticking and ensure even cooking.
Serve the pork chops with the sauce drizzled on top, garnished with additional toasted pecans if desired.
Pair with a side of rice or salad for a complete meal.
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