4 pork loin chops, 3/4 to 1-inch thick
1 clove garlic, minced or 1/4 teaspoon garlic powder
1 tablespoon margarine
1 can (8 oz.) DOLE Crushed Pineapple, undrained
1/2 cup apple jelly
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1 tablespoon water
1 teaspoon cornstarch


Brown chops with garlic in margarine, in large skillet. Remove chops from skillet. Spoon off fat.

Add pineapple, jelly, cinnamon and ginger to skillet. Cook, over medium heat, until jelly melts.

Return chops to skillet; spoon sauce over chops. Reduce heat to low. Cover; cook 10 minutes or until chops are no longer pink. Remove chops to serving platter; keep warm.

Stir together water and cornstarch; add to skillet. Cool stirring, until thickened. Spoon sauce over chops.

Makes 4 servings

This recipe created by Dole Foods.