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Pineapple-Onion Pork Chops
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1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
6 boneless pork loin chops (3/4 inch thick)
3 tablespoons butter or margarine
1/2 cup water
1 medium onion, sliced
1-1/2 cups pineapple juice
2 tablespoons brown sugar
2 tablespoons honey mustard*
In a large resealable plastic bag, combine the flour, salt and pepper. Add pork
chops and shake to coat. In a skillet, brown the chops on both sides in butter.
Transfer to a greased 13-in. x 9-in. baking dish. Add water to dish. Place onion
over chops. Cover and bake at 350° for 20 minutes. Meanwhile, in a
saucepan, combine the pineapple juice, brown sugar and mustard. Bring to a boil.
Reduce heat; simmer, uncovered, for 10 minutes. Pour over pork. Bake, uncovered,
for 5-10 minutes or until meat juices run clear.
Yield: 6 servings.
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Printed from tasteofhome.com Nov 19, 2008Copyright Reiman Media Group, Inc © 2008 |