I have some pork chops and want to cook them with pineapple. Do you have a recipe?!
6 pork chops
6 pineapple rings (canned in own juice)
1/2 c. pineapple juice
1/4 tbsp. brown sugar substitute
1/4 tsp. Cinnamon
Dash of rosemary leaves
1 c. celery, cut into strips
1 green pepper, cut into strips
Trim all fat from chops. Brown meat on both sides in Pam-sprayed skillet. Remove chops. Clean pan of all fat. In skillet, mix pineapple juice and sugar substitute. Add cinnamon and rosemary. Put chops in pan. Sprinkle with salt and pepper. Add celery and cover. Simmer about 30 minutes. Add green pepper strips. Place pineapple rings on each chop. Cover and cook about 10 minutes longer. Arrange chops on serving platter. Place pineapple and pepper strips on top. Spoon juice over
nfd?
Answers: Pineapple Pork Chops
6 pork chops
6 pineapple rings (canned in own juice)
1/2 c. pineapple juice
1/4 tbsp. brown sugar substitute
1/4 tsp. Cinnamon
Dash of rosemary leaves
1 c. celery, cut into strips
1 green pepper, cut into strips
Trim all fat from chops. Brown meat on both sides in Pam-sprayed skillet. Remove chops. Clean pan of all fat. In skillet, mix pineapple juice and sugar substitute. Add cinnamon and rosemary. Put chops in pan. Sprinkle with salt and pepper. Add celery and cover. Simmer about 30 minutes. Add green pepper strips. Place pineapple rings on each chop. Cover and cook about 10 minutes longer. Arrange chops on serving platter. Place pineapple and pepper strips on top. Spoon juice over
nfd?
1 Small pineapple, peeled
1/2 c. Wishbone Italian dressing
1/2 c. Firmly packed lt brown sugar
1/4 c. Pineapple juice
3 tbsp. Soy sauce
6 Center cut pork loin chops, 1 inch thick (about 2 lbs.)
Preparation
1. Cut pineapple in 6 crosswise slices, set aside
2. For marinade, combine dressing, sugar, juice, and soy sauce. In large, shallow non aluminum baking dish or plastic bag, add chops and 2/3 cup marinade; turn to coat. Cover, or close bag, and marinate in fridge 3 to 24 hours, turning occasionally. Refrigerate remaining marinade.
3. Remove chops, discarding used marinade. Grill or broil, basting frequently with refrigerated marinade, until chops are done. While chops are cooking, grill or broil pineapple slices until golden and heated through.
Ingredients (for pork chops and sauce):
2-4 pork chops
1 large can pineapple chunks (packed in heavy syrup)
1 small can mandarin orange sections
1 clove garlic
2-3 tbsp olive oil
1/4-1/2 cup heavy whipping cream (sweet)
salt and pepper
you can simmer the rice or use a rice cooker.
To make the main dish:
Lay out all ingredients. Go ahead and open your fruit cans, you'll want to be able to get into them later. Make sure you have separate plates and utensils for raw and cooked pork.
Pound the pork chops until they are half their original thickness... this takes a while. A pinch of salt and pepper will work, this is strictly according to your own taste.
Put olive oil in pan. Heat over a high flame, but not quite full blast. If making rice on stovetop, start it now.
Cook pork chops until golden-brown on both sides.
Add whole clove of garlic-- don't press it.
When garlic softens (about 5 min.), add the juice from the can of pineapple. Bring to a boil, then cover and reduce heat to medium.
In 5-10 minutes, remove cover and check pork. If it is white all the way through, remove it from the pan. If not, continue cooking covered until it is. (cooking covered allows the pork to get cooked, while absorbing all that pineapple steam so it stays moist and flavorful)
After removing pork, return to fairly high heat. Juice should boil vigorously.
Allow juice to reduce. It should decrease in volume by a third to a half. While juice is boiling, use a fork to crush the garlic clove in the pan and add a generous handful of pineapple chunks.
When juice has reduced the proper amount, SLOOOOOWLY add cream, stirring constantly.
Add a small handful of mandarin chunks. Allow cream to reduce slightly (about 2 min.) while stirring to
avoid scorching your sauce. Remove from heat.
Now, with any luck your rice should be just getting done. Put a big dollop of rice on your plate, throw a couple of pork chops beside them, and drizzle your tasty sauce over all of it. The result should be a sweet, fruity, creamy, garlicky concoction that tastes amazing.
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