Pineapple-Onion Pork Chops Recipe

4.5 1 3
Pineapple-Onion Pork Chops Recipe
Pineapple-Onion Pork Chops Recipe photo by Taste of Home
Publisher Photo

Pineapple-Onion Pork Chops Recipe

Read Reviews
4.5 1 3
Publisher Photo
"I prepared these tender pork chops for my teenage grandson's birthday meal," writes Marjorie Bruner of Parchment, Michigan. Brown sugar and pineapple juice provide the onion-topped entree with its sweetness.
MAKES:
6 servings
TOTAL TIME:
Prep: 25 min. Bake: 20 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 25 min. Bake: 20 min.

Ingredients

  • 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
  • 1/2 cup water
  • 1 medium onion, sliced
  • 1-1/2 cups pineapple juice
  • 2 tablespoons brown sugar
  • 2 tablespoons honey mustard

Directions

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.
Originally published as Pineapple-Onion Pork Chops in Quick Cooking January/February 2002, p45

Nutritional Facts

1 each: 294 calories, 13g fat (6g saturated fat), 70mg cholesterol, 332mg sodium, 22g carbohydrate (16g sugars, 1g fiber), 23g protein.

  • 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
  • 1/2 cup water
  • 1 medium onion, sliced
  • 1-1/2 cups pineapple juice
  • 2 tablespoons brown sugar
  • 2 tablespoons honey mustard
  1. 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.
  2. 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.
Originally published as Pineapple-Onion Pork Chops in Quick Cooking January/February 2002, p45

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cbenne12 User ID: 7424916 90733
Reviewed Nov. 10, 2013

"The combination of flavors makes this dish perfect!"

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