Thursday, March 21, 2013

Pineapple Pork Chops


Breaded pork chops topped with pineapples and baked until golden.  Served with pineapple sweet and sour dipping sauce.

When I was growing up, my favorite way to have pork chops was a recipe my mom had for peachy pork chops.  That recipe used canned peaches and shake n bake.  This recipe is reminiscent of my old favorite but uses fresh pineapple, which is very easy to find here in Hawaii, for a Hawaiian flare. 


3 porkchops
1 cup seasoned bread crumbs
1/2 cup pineapple puree
3 pineapple rings

Soak the pork chops in the pineapple puree (pineapple juice would work too if you use canned pineapple, I just pureed some of the fresh pineapple) for a couple of minutes while preparing the bread crumbs.

Place the bread crumbs in a large bag (I used plain bread crumbs so I seasoned them with about 1 Tbsp garlic powder, 2 tsp thyme,  salt and pepper to taste).

Coat the pork chops on all sides with the puree, and drop one at a time into the bread crumbs and shake.  Shake until the pork chop is thoroughly coated in bread crumbs.  Then shake off excess crumbs and place on a baking sheet (a broiler pan or a rack on the baking sheet is a good idea to keep the crust crispy, I made a makeshift wavy pan with aluminum foil so excess juice would drip away from the chops).  Repeat with each pork chop.

Lay a piece of pineapple on top of each pork chop and bake in a 400F oven for 40-50 minutes.

Serve with sweet and sour sauce and sides of your choice (I served with roasted potatoes and carrots, green bean salad, and pineapple salad).

Pineapple sweet and sour sauce:

1/2 cup pineapple puree
1/4 cup ketchup
1 Tbsp brown sugar
1 Tbsp cider vinegar

Combine all ingredients in a small sauce pan over low heat.  Cover until heated through, then pour into individual bowls for dipping.


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