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Pineapple-Glazed Pork Chops

Yield 4 servings
To crush dried rosemary, chop it finely with a knife or use a mortar and pestle to crush it.


  • 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

Nutrition 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

How to Make It

  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.

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