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Meats & Seafood - Pineapple-Stuffed Chops

  • 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

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.
Submitted By: Barbara Patton
Pall Mall
Fentress Farmers Co-op
Number of Servings: 4
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