Monday, October 20, 2008

Pineapple Pork Chops

Pineapple Pork Chops

3 c. soft bread crumbs (5 slices bread)
8 oz. can pineapple chunks in juice, drained (reserve juice)
1 stalk celery, chopped
1 small onion, chopped
3 Tb. oil
1/2 tsp. salt
1/4 tsp. ground sage
1/8 tsp. cinnamon
6 pork chops

Combine bread crumbs, pineapple, celery, onion, oil, salt, sage, and cinnamon in large bowl. Mix well. Place pork chops in 13 x 9 pan. Drizzle 2 Tb. pineapple juice over meat; season with salt and pepper. Spoon bread mixture over meat. Bake uncovered at 350 for 50 minutes, or until tender. Serves 6.

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