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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