Ingredients:
8 oz can pineapple slices, drained and juices reserved
2 T soy sauce
½ teaspoon ground ginger
½ teaspoon garlic powder
4 pork loin chops
1/3 c Italian seasoned bread crumbs
1 teaspoon paprika
Combine 4 tablespoon pineapple juice, soy sauce, ginger, and garlic powder in a shallow bowl; add pork chops, turning once to coat.
Marinate in the refrigerator for at least 4 hours.
Gently toss bread crumbs and paprika in a pie pan; add pork chops, coating both sides.
Arrange pork chops in a shallow ungreased 13x9 baking pan; bake at 350 degrees for 25 minutes.
Turn pork chops; place one pineapple slice on each pork chop. Baked 25 additional minutes; serve warm.
Marinate in the refrigerator for at least 4 hours.
Gently toss bread crumbs and paprika in a pie pan; add pork chops, coating both sides.
Arrange pork chops in a shallow ungreased 13x9 baking pan; bake at 350 degrees for 25 minutes.
Turn pork chops; place one pineapple slice on each pork chop. Baked 25 additional minutes; serve warm.
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