Saturday, May 1, 2010

Oven Baked Pineapple Pork Chops

8-oz. can pineapple slices, drained and 4 T. juice reserved

2 T. soy sauce

1/2 t. ground ginger

1/2 t. garlic powder 4 pork loin chops

1/3 c. Italian-seasoned bread crumbs

1 t. paprika

Combine reserved pineapple juice, soy sauce, ginger and garlic powder in a

shallow bowl; add pork chops, turning once to coat. Marinate in the

refrigerator for at least 4 hours. Gently toss bread crumbs and paprika in a

pie plate; add pork chops, coating both sides. Arrange pork chops in an

ungreased shallow 13"x9" baking pan. Bake at 350 degrees for 25 minutes.

Turn pork chops; place one pineapple slice on each pork chop. Bake 25

additional minutes. Makes 4 servings.



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