Pineapple-Glazed Pork Chops

To crush dried rosemary, chop it finely with a knife or use a mortar and pestle to crush it.


4 servings

Recipe from

Oxmoor House

Nutritional Information

Calories 226
Caloriesfromfat 33 %
Fat 8.3 g
Satfat 2.8 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 25.2 g
Carbohydrate 11 g
Fiber 0.1 g
Cholesterol 71 mg
Iron 0.0 mg
Sodium 224 mg
Calcium 0.0 mg


4 (4-ounce) lean boneless pork loin chops, trimmed
1/4 teaspoon salt
1/4 teaspoon pepper
Cooking spray
1 (6-ounce) can pineapple juice
2 tablespoons dry sherry (optional)
2 tablespoons brown sugar
1 teaspoon dried rosemary, crushed
1/4 teaspoon garlic powder


1. Press pork chops with palm of hand to flatten slightly; sprinkle with salt and pepper.

2. Coat a large nonstick skillet with cooking spray; place over high heat until hot. Add chops, and cook 1 minute on each side or until browned. Reduce heat to medium-high, and cook chops 4 additional minutes on each side or until done. Remove chops from skillet; set aside, and keep warm.

3. Add pineapple juice and remaining 4 ingredients to skillet, stirring well. Cook over high heat, stirring constantly, scraping particles that cling to bottom. Cook 5 minutes or until juice mixture is thickened. Return chops to skillet, turning to coat with glaze; serve immediately.

501 Delicious Heart Healthy Recipes,

Oxmoor House

January 2001