4 servings

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

How to Make It

Step 1

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

Step 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.

Step 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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