Pineapple Pork Chops



6 servings

Recipe from

Oxmoor House


1 (8-ounce) can pineapple chunks, undrained
5 slices white bread, cubed
1/4 cup chopped onion
1/4 cup chopped celery
3 tablespoons butter or margarine, melted
1 teaspoon salt, divided
1/4 teaspoon rubbed sage
1/8 teaspoon ground cinnamon
6 (1/2-inch-thick) pork chops (about 1 1/2 pounds)


Drain pineapple, reserving 2 tablespoons juice . Combine pineapple chunks, bread cubes, onion , celery, butter, 1/2 teaspoon salt, sage, and cinnamon in a large bowl, mixing well. Set stuffing mixture aside.

Place pork chops in a 13- x 9- x 2-inch baking dish ; sprinkle with reserved pineapple juice and remaining salt. Top pork chops evenly with stuffing mixture. Cover and bake at 350° for 30 minutes. Uncover, and bake an additional 15 minutes or until chops are tender.

Oxmoor House Homestyle Recipes,

Oxmoor House

January 1984
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