This is one of my favorite recipes and it is very easy to make. The pork chops come out so tender and the sauce is sweet and sour. I serve it with baked rice and butternut squash, (or other winter squash, such as acorn) all put into the oven at the same temperature (350 degrees) and for the same amount of time (45 minutes).
For the rice, just follow the directions on the package for the amount of rice and water to use, put rice in a covered casserole dish, add a pat of butter or a little olive or cooking oil, use boiling water from a teakettle, and mix together, cover, and place in oven. To serve; drizzle with the sweet and sour sauce from the pork chops.
For the squash, just cut into quarters, place the cut side down in an open baking pan, and place on the bottom rack of oven. Serve topped with a little maple syrup, or butter and brown sugar.
A green salad with walnuts, cranberries, chopped pear and a little crumbled blue cheese would be nice, served with a vinaigrette.
Pineapple Pork Chop Bake
Bake at 350 degrees for 45 minutes.
(1) 8oz can sliced pineapple in own juice
2-4 pork chops (med thick)
2 tbsp salad oil
1/4 cup ketchup
3 tbsp brown sugar, firmly pressed into spoon
1/2 tsp salt
1/4 tsp pepper
Drain pineapple, reserve juice. Brown pork chops on both sides in heavy skillet in hot oil over med. high heat. (Just until outside is seared) Remove from pan and arrange in a shallow baking dish.
Combine pineapple juice, ketchup, brown sugar, salt and pepper. Pour over meat. Top each pork chop with a pineapple ring. Cover and bake.