Pork 'N' Pineapple In Ginger Sauce Recipe
Ingredients
6 thick pork chops, fat trimmed
1 can (20 1/2 oz.) pineapple chunks
1 can (15 1/2 0Z.) crushed pineapple
1/2 cup chopped onion
1 cup honey
2/3 cup red wine vinegar
2 tablespoons soy sauce
6 large cloves garlic, minced
1 1/2 to 2 tablespoons ground ginger
1 tablespoon ground coriander
2 teaspoons cornstarch
1 teaspoon salt
2 pkgs. (9 oz. each) frozen Italian style green beans, thawed slightly to separate
2 cups matchstick carrot strips
Directions
Brown chops on both sides in a skillet.
Meanwhile, combine in a large shallow baking dish, the pineapple, onion, honey, vinegar, soy sauce, and garlic, and a mixture of ginger, coriander, cornstarch, and salt.
Arrange chops in the baking dish and spoon sauce over them.
Cover tightly with aluminum foil.
Bake at 325°F 45 minutes.
Turn chops over, put beans and carrots over top, and spoon sauce over all.
Continue baking until meat and vegetables are tender, about 35 minutes.
Meanwhile, combine in a large shallow baking dish, the pineapple, onion, honey, vinegar, soy sauce, and garlic, and a mixture of ginger, coriander, cornstarch, and salt.
Arrange chops in the baking dish and spoon sauce over them.
Cover tightly with aluminum foil.
Bake at 325°F 45 minutes.
Turn chops over, put beans and carrots over top, and spoon sauce over all.
Continue baking until meat and vegetables are tender, about 35 minutes.
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