Pineapple Pork Chops Recipe

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Pineapple Pork Chops Recipe
Pineapple Pork Chops Recipe photo by Taste of Home
Publisher Photo

Pineapple Pork Chops Recipe

Read Reviews
3
Publisher Photo
Marinated in a delightful combination of pineapple, honey mustard and garlic, the entree is simple to prepare and tastes sensational. Since we cut back on red meat, the tasty chops and flavorful sauce fit perfectly with our eating plan.—Michelle Bishop, Peru, Indiana
MAKES:
4 servings
TOTAL TIME:
Prep: 5 min. + marinating Cook: 20 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 5 min. + marinating Cook: 20 min.

Ingredients

  • 1 can (8 ounces) crushed unsweetened pineapple, drained
  • 1 tablespoon honey mustard
  • 3 garlic cloves, minced
  • 1/4 teaspoon salt
  • 4 bone-in pork loin chop (7 ounces each)
  • 2 teaspoons canola oil

Directions

In a bowl, combine the pineapple, mustard, garlic and salt; mix well. Pour 1/2 cup into a large resealable plastic bag; add the pork chops. Seal bag and turn to coat; refrigerate for up to 24 hours. Cover and refrigerate remaining pineapple mixture.
Drain and discard marinade from pork. In a nonstick skillet, brown chops on both sides in oil over medium heat. Add reserved pineapple mixture; cover and cook over low heat for 8-10 minutes or until juices run clear. Yield: 4 servings.
Editor's Note: This recipe was tested with Splenda brown sugar blend.
Originally published as Pineapple Pork Chops in Light & Tasty June/July 2003, p6

Nutritional Facts

1 each: 262 calories, 11g fat (3g saturated fat), 87mg cholesterol, 238mg sodium, 8g carbohydrate (0 sugars, 0 fiber), 31g protein. Diabetic Exchanges: 4 lean meat, 1/2 fruit, 1/2 fat.

  • 1 can (8 ounces) crushed unsweetened pineapple, drained
  • 1 tablespoon honey mustard
  • 3 garlic cloves, minced
  • 1/4 teaspoon salt
  • 4 bone-in pork loin chop (7 ounces each)
  • 2 teaspoons canola oil
  1. In a bowl, combine the pineapple, mustard, garlic and salt; mix well. Pour 1/2 cup into a large resealable plastic bag; add the pork chops. Seal bag and turn to coat; refrigerate for up to 24 hours. Cover and refrigerate remaining pineapple mixture.
  2. Drain and discard marinade from pork. In a nonstick skillet, brown chops on both sides in oil over medium heat. Add reserved pineapple mixture; cover and cook over low heat for 8-10 minutes or until juices run clear. Yield: 4 servings.
Editor's Note: This recipe was tested with Splenda brown sugar blend.
Originally published as Pineapple Pork Chops in Light & Tasty June/July 2003, p6

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Reviews forPineapple Pork Chops

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nesta85way User ID: 4237976 92139
Reviewed Mar. 18, 2011

"I'm with the other reviewer. Where was there brown sugar in this recipe at all? Did I miss something?"

MY REVIEW
Lessamoth User ID: 2942951 87386
Reviewed Apr. 15, 2008

" The original printed version in Light & Tasty July 2003 has an *Editor's Note: As a substitute for honey mustard, combine 1-1/2 teaspoons Dijon mustard and 1-1/2 teaspoons honey.

Hope this helps! "

MY REVIEW
daddyspunkin_n_mommaspuddin User ID: 1404437 126924
Reviewed Feb. 19, 2008

"What is the asterix for?"

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