Pineapple Glazed Pork Chops
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 courtesy of Back of the Box Recipes.
www.backofthebox.com Home Page
This recipe created by Dole Foods.