Willingham Estate Honey Pineapple Pork Chops

HONEY PINEAPPLE PORK CHOPS DATED 1974 This recipe came from an estate sale. I obtained it when I purchased the family collection from the Willingham Estate in Round Rock, Texas in 1984. 1 can pineapple sliced 1/2-cup honey 1/4-cup pineapple juice 1 tablespoon prepared mustard Pork loin chops Cut a pocket into each pork chop and insert 1/2 slice of pineapple. Mix the remaining ingredients and drizzle a little over each chop. Bake at 350 degrees for 1-1/2 hours, drizzling the sauce over the chops frequently. Remove chops from oven, top each with 1/2 slice of pineapple. Return to oven for a minute or two to warm fruit. Heat any remaining sauce and serve with chops.

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