Pineapple-Stuffed Chops

Submitted By: Barbara Patton

Ingredients

• 4 (1-inch-thick) pork loin rib chops
• Salt and pepper to taste
• 1 (8-ounce) can pineapple slices
• 1/4 cup ketchup
• 1 tablespoon sliced green onions
• 1 tablespoon butter or margarine
• 1/2 teaspoon dry mustard

Instructions

Cut a pocket in each chop by slicing from fat side almost to bone edge. Season

cavity with a little salt and pepper to taste. Drain pineapple, reserving juice. Halve two slices of pineapple. Chop remaining pineapple; set aside.
Place half a slice of pineapple, round side out, in the pocket of each chop. Grill chops, covered, over medium coals for about 20 minutes, turning once during cooking.
Meanwhile, in a small saucepan, combine ketchup, green onions, butter, dry mustard, and reserved pineapple juice. Heat to boiling; reduce heat and simmer for 10 minutes.
Grill chops for five minutes more or until done, brushing with sauce. Spoon remaining sauce and pineapple on chops before serving.