09
Jan
Pork Chops And Pineapple. For each serving lay a pork chop on a large square of heavy-duty aluminum foil. Place pork in ungreased casserole or baking dish. Rachel Ray has a recipe for pork chops that calls for triple dredging with ingredients like flour eggs soy sauce bread crumbs seasoning and coconut flakes via Food Network. One way to go about making coconut-crusted pork chops is on top of the stove.
Its served with warm pineapple salsa and worthy of a starring role in any staycation. In a large measuring cup or bowl whisk together pineapple juice honey brown sugar vinegar a pinch of salt and a pinch of pepper. Mix pineapple juice garlic ginger soy sauce and honey in a small bowl. Simmer uncovered for 10 minutes. Drizzle with the teriyaki sauce. Preheat oven to 350 degrees.
Season pork chops with salt and pepper on both sides.
Bake uncovered for 5-10 minutes or until meat juices run clear. Drizzle with the teriyaki sauce. In a nonstick skillet brown chops on both sides in oil over medium heat. In a large measuring cup or bowl whisk together pineapple juice honey brown sugar vinegar a pinch of salt and a pinch of pepper. Pat the chops dry and add them to the hot pan. Simmer uncovered for 10 minutes.