Orange pineapple pork chops
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | eaches | Center-cut loin pork chops (1/2 inch thick) |
| Non-stick vegetable cooking spray | ||
| ¼ | teaspoon | Salt |
| ¼ | teaspoon | Freshly-ground black pepper |
| 1 | cup | Unsweetened pineapple juice, divided |
| 1 | teaspoon | Cornstarch |
| ⅛ | teaspoon | Ground allspice |
| 1 | medium | Orange, peeled and sectioned |
Directions
Trim excess fat from pork chops; set aside. Coat a large skillet with vegetable spray; place over medium-high heat until hot. Add chops and brown on each side. Season with salt and pepper. Add ¾ cup pineapple juice; bring to a boil. Reduce heat and simmer, covered, for 45 minutes until pork is tender. Combine cornstarch, remaining ¼ cup pineapple juice, and allspice in small bowl and mix well.
Stir into the skillet; cook until thick and bubbly. Add oranges and cook until heated through. Makes 4 servings. [COOKING LIGHT Spring 1986] Posted by Fred Peters. FROM FRED'S RECIPE DUNGEON.
Submitted By SHARON STEVENS On 11-12-94