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Pineapple-Onion Pork Chops

 Pineapple-Onion Pork Chops
"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.
6 ServingsPrep: 25 min. Bake: 20 min.

Ingredients

  • 1/4 cup King Arthur Unbleached 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.
Nutritional Facts: 1 serving (1 each) equals 294 calories,

2 of 2

Pineapple-Onion Pork Chops (continued)

Nutritional Facts: 13 g fat (6 g saturated fat), 70 mg cholesterol, 332 mg sodium, 22 g carbohydrate, 1 g fiber, 23 g protein.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.