* Exported from MasterCook *
Pineapple and Pork Chops
Recipe By :Kristin
Serving Size : 4
Categories : Pork
16 ounces pork loin chops
1 tablespoon olive oil
8 ounces canned pineapple -- slices in own juice
1 tablespoon brown sugar
2 teaspoons cornstarch
1 1/2 teaspoons chicken bouillon granules
1/4 teaspoon ground cinnamon
2 cups cooked rice
1/4 cup raisins
Clean and trim excess fat from chops. Season chops with salt and pepper.
In a 10-inch skillet brown chops in hot olive oil. Reduce heat; cover and
cook about 40 minutes or until tender. Drain off excess fat. Set chops
aside. Add enough water to pan juices to measure 1/2 cup liquid; return
to skillet. Drain pineapple, reserving juice. halve two of the pineapple
slices; cut up remaining pineapple and set aside.
For pineapple sauce, combine reserve pineapple juice, brown sugar,
cornstarch, chicken granules, and cinnamon. Add to skillet. Cook and
stir until thickened and bubbly. Cook and stir 1 to 2 minutes more. Toss
together cut up pineapple, cooked rise, and raisins. Stir in half of the
pineapple sauce. Turn pineapple-rice mixture into a 9x9x2 inch baking
pan. Top with chops. Top each chop with half of a pineapple slice. Pour
remaining sauce over chops.
Bake at 400 for 30 minutes - until bubbly.
To freeze - Cover before baking - freeze. Thaw in fridge and then bake as
directed.
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Per Serving (excluding unknown items): 307 Calories; 8g Fat (22.7%
calories from fat); 17g Protein; 41g Carbohydrate; 1g Dietary Fiber; 36mg
Cholesterol; 173mg Sodium. Exchanges: 2 Grain(Starch); 2 Lean Meat; 1
Fruit; 1/2 Fat; 0 Other Carbohydrates.
NOTES : ~~ 7 ~~