Orange pineapple pork chops

4 servings

Ingredients

Quantity Ingredient
4 eaches Center-cut loin pork chops (1/2 inch thick)
Non-stick vegetable cooking spray
¼ teaspoon Salt
¼ teaspoon Freshly-ground black pepper
1 cup Unsweetened pineapple juice, divided
1 teaspoon Cornstarch
⅛ teaspoon Ground allspice
1 medium Orange, peeled and sectioned

Directions

Trim excess fat from pork chops; set aside. Coat a large skillet with vegetable spray; place over medium-high heat until hot. Add chops and brown on each side. Season with salt and pepper. Add ¾ cup pineapple juice; bring to a boil. Reduce heat and simmer, covered, for 45 minutes until pork is tender. Combine cornstarch, remaining ¼ cup pineapple juice, and allspice in small bowl and mix well.

Stir into the skillet; cook until thick and bubbly. Add oranges and cook until heated through. Makes 4 servings. [COOKING LIGHT Spring 1986] Posted by Fred Peters. FROM FRED'S RECIPE DUNGEON.

Submitted By SHARON STEVENS On 11-12-94

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