Pineapple Pork Chops
Yield
4 servingsPrep
20 minCook
50 minReady
50 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
pork loin chops
lean |
*
|
| 1 | can |
pineapple
8 ounces, sliced |
*
|
| ¼ | teaspoon |
nutmeg
|
|
| 1 | x |
salt
|
*
|
| 2 | tablespoons |
brown sugar
packed |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
pork loin chops
lean |
*
|
| 1 | can |
pineapple
8 ounces, sliced |
*
|
| 1.3 | ml |
nutmeg
|
|
| 1 | x |
salt
|
*
|
| 3E+1 | ml |
brown sugar
packed |
|
Directions
Note: choose approx. ½ inch thick chops.
Pineapple should be slices, packed in juice, and drained, reserving juice.
Preheat oven to 350℉ (180℃).
Trim fat from chops and lightly sprinkle both sides with salt.
Place in ungreased 8 x 8 x 2 inch baking dish .
Mix brown sugar with 2 tablespoons of reserved pineapple juice and the nutmeg, and spoon half the mixture over the pork.
Top pork with pineapple slices and cover with remaining brown sugar mix.
Cover and bake 30 minutes, then uncover and bake until done (15-20 more minutes), occaisionally spooning sauce over pork.
Garnish with snipped chives if you wish.
