Pineapple Pork Chops Recipe
Ingredients
| Canned pineapple slices | 1 Cup (16 tbs) | |
| Sherry | 3⁄4 Cup (12 tbs) | |
| Beef broth | 10 1⁄2 Ounce (1 Can) | |
| Lemon juice | 2 Tablespoon | |
| Green pepper | 1 Medium, finely chopped | |
| Onion | 1 Medium, finely chopped | |
| Pork loin chops | 6 Large (1 Inch Thick) | |
| Salt | 1 Teaspoon | |
| Thyme | 1 Teaspoon | |
| Red currant jelly | 1⁄2 Cup (8 tbs) | |
| Cornstarch | 1 Tablespoon | |
| Water | 2 Tablespoon |
Nutrition Facts
Serving size: Complete recipe
Calories 1991 Calories from Fat 564
% Daily Value*
Total Fat 63 g96.3%
Saturated Fat 20.9 g104.4%
Trans Fat 0.6 g
Cholesterol 469.1 mg156.4%
Sodium 3957.8 mg164.9%
Total Carbohydrates 200 g66.5%
Dietary Fiber 9 g36.2%
Sugars 122.5 g
Protein 148 g296.3%
Vitamin A 16.9% Vitamin C 303.5%
Calcium 23.3% Iron 37.2%
*Based on a 2000 Calorie diet
Directions
Arrange chops in 13 x 9 x 2 inch baking dish sprinkle with salt and thyme.
Pour liquid around chops.
Bake, uncovered, in 425 degree oven for 50 minutes.
Break up jelly with fork; stir into pan with liquid.
Turn chops; bake 10 minutes longer.
Combine cornstarch with water; blend into pan liquid.
Top each chop with pineapple slice.
Arrange remaining slices around meat.
Bake 10 minutes until chops are fork tender and gravy is thickened.
Chef
