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Pineapple Pork Chops

When my husband is out of town for a few days, my kids are fine with eating pancakes, mac and cheese or pizza bread for dinner. None of those things satisfy my definition of dinner so if he is gone for more than one night I need to make a real meal.

Coming up with a meal that pleases everyone is near impossible. However, all of my kids like pork, so that is my go-to meal when my husband travels. My kids love their dad’s grilled pork chops, but because I almost burned our house down with a grill grease fire 20 years ago, I don’t use the grill.

My improv pork chop dinner in a pan turned out much better than I expected and the kids loved it.

Ingredients:

4 boneless pork loin chops

Lawry’s Sesame Ginger Marinade (or similar)

1 (8oz.) can Dole Pineapple Chunks and juice

Directions:

Place pan on stove and turn on medium-high heat to warm up pan.

Pour marinade in shallow bowl and coat each side of pork chop.

Place in pan. Pork chop should sizzle in hot pan.

Turn pan to medium heat and cook pork chop 2 minutes on each side to seal in flavor.

Add pineapple chunks and juice.

Turn down heat to low and cover pan with lid. Cook an additional 20-25 minutes depending on thickness of pork chop. Internal temperature should read 160 to 170 degrees.

While pork chops were cooking, I made a rice pilaf and a quick Caesar salad. Dinner was on the table in 30 minutes. Not gourmet, but quick and easy and so much better than pizza bread!

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