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.

Honey Grilled Pork Chops

Yield: 4 Servings

A quick and easy grill recipe for a summer evening. You could make a little extra of the marinade and put in on zucchini slices while they grill as a side dish.

4 Boneless Pork Chops
2 T Honey
1/4 c Worcestershire
1/4 t Black Pepper
1/4 t Garlic Powder

In a shallow glass dish or bowl, mix together honey, Worcestershire sauce and spices. Add pork chops and toss to coat. Cover and refrigerate for no more than 4 hours to marinate. Lightly oil grill and preheat to medium. Remove pork chops from marinade. Grill until cooked through, 20 to 30 minutes, turning often.

Per Serving:
179 Calories
20 g Protein
6 g Total Fat
2 g Saturated Fat
1 g Polyunsaturated Fat
3 g Monounsaturated Fat
12 g Carbohydrates
0.1 g Fiber
100 mg Sodium
500 mg Potassium
48 mg Cholesterol

Diabetic Exchanges
0 Starch
0 Fruit
0 Milk
0.5 Other Carbohydrates
0 Vegetable
1 Lean Meat
2 Very Lean Meat
0 Fat

Filipino Adobo

Ingredients:
1/2 cup white cane vinegar
1/4 cup toyo (our local soy sauce)
3/4 – 1 cup water (you may not use all of it)
3 chicken legs (drumstick) and 3 chicken thighs (I like to use dark meat – this should come to about 600-650 grams of chicken)
350-400 grams pork belly (the part with the bone, skin on), cut into generous chunks (about 2 inches)
1 1/2 teaspoons whole black peppercorns
8-10 cloves garlic, just slightly bashed, skin still on (do not peel!)
2 bay (laurel) leaves

Freshly cracked black pepper, a few twistsMethod:- Put all the ingredients except for the water in a Dutch oven or any heavy duty pot and leave for about 30 minutes to marinate.

- Place the pot over medium heat, add 1/2 cup water, and bring to a boil. Lower the heat to a simmer and simmer without stirring until most of the vinegar’s acid has been cooked off – you will know when this is done because it won’t smell as sharp and “sting-y”.

- Keep simmering over low heat until the chicken is very tender - about 40 minutes to an hour. Taste the sauce. If it’s too salty or too sharp for your taste, add some of the remaining water. I usually end up using 3/4 cup total.- When chicken is tender, remove the pieces from the pot and set aside. At this point the garlic will be very tender as well – you can mash some (not all!) of the cloves against the sides of the pot to incorporate it into the sauce.

- Keep simmering on low heat a further 30 minutes to 1 hour or until pork is meltingly tender.- When pork is very tender, remove from pot and set aside.

- Keep simmering sauce until reduced to your desired consistency. Taste the sauce and if you’d like a bit of sweetness, stir in a pinch of brown sugar – I like to do this but you certainly don’t have to.

- Heat a skillet with some oil over high heat. When the oil is hot, fry the chicken and pork pieces to brown.- When the sauce has reduced to your desired consistency add the browned chicken and pork back to the pot.

Toss gently and remove from heat.

- You can eat it at this point but it gains depth of flavour if you let it rest for a day.