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Meats & Seafood -
Pineapple-Stuffed Chops
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| INGREDIENTS |
- 4 (1-inch-thick) pork loin rib chops
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Salt and pepper to taste
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1 (8-ounce) can pineapple slices
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1/4 cup ketchup
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1 tablespoon sliced green onions
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1 tablespoon butter or margarine
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1/2 teaspoon dry mustard
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| 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. |
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