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.
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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