Pineapple Marinated Pork Chops

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Monday, August 1, 2011

Pineapple Marinated Pork Chops

A baked pork chop recipe with pineapples! ...

by Erika Nicole Kendall

2 tbsp honey
1/2 cup Italian salad dressing
1/4 cup pineapple juice
3 tablespoons soy sauce
6 pork chops
1 can (20 ounces) sliced pineapple, drained

In a 2-cup measuring cup, combine the honey, salad dressing, pineapple juice and soy sauce. Pour 2/3 cup into a large resealable plastic bag; add the pork chops. Seal bag and turn to coat; refrigerate for at least 3 hours or overnight. Cover and refrigerate remaining marinade for basting.

Pre-heat your oven to 350 degrees F. Lay chops flat on a pan. Pour remaining marinade over the top, and lay pineapples on top of chops. Bake until your chops are done to your liking.

tagged: pineapple, pork chops

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3 Responses to “Pineapple Marinated Pork Chops”

PhluffyPrincess

1

I love this recipe…and I already have all the ingredients, thanks for sharing!
Reply
Brit

2

After weeks of anticipation, I FINALLY made these porkchops last night. I even marinated my porkchops overnight. However, they still tasted a little bland….not much pineapple flavor. Any suggestions on how to intensify the flavor?? I did cover the pan w/foil while they baked. Would that have messed them up?
Reply
- Erika
  
  2.1
  
  I definitely wouldn’t cover the pan, because that can sometimes water down the dish. It’s VERY rare that I cover a pan that I cook in… because the condensation from the top of the foil can cause in dripping water on your food. Yucky.
  
  If that wasn’t the reason why and the recipe truly IS bland… hmmm. It’s hard to say because this isn’t my recipe (just wanna throw that out there, LOL!) and I haven’t had pork in years, but with a recipe like this, I’d go with adding some herbs to the marinade – go with tarragon or maybe some cilantro… and if you go with cilantro, sprinkle some coriander (no more than an 8th of a teaspoon, a little more than a pinch) over the top before you bake.
  
  Try it again (since it’s likely you might still have these ingredients on hand) and tell me how it goes. If it’s still a no-go, I’ll cook the recipe myself and switch it up. I’ll just have to find some pork-lovin’ friends to give it a taste test for me.
  Reply

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