Willingham Estate Honey Pineapple Pork Chops

Description
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. Dated 1974
 * Contributed by Catsrecipes Y-Group

Ingredients

 * 1 can pineapple sliced
 * ½ cup honey
 * ¼ cup pineapple juice
 * 1 tablespoon prepared mustard
 * pork loin chops

Directions

 * 1) Cut a pocket into each pork chop and insert ½ slice of pineapple.
 * 2) Mix the remaining ingredients and drizzle a little over each chop.
 * 3) Bake at 350°F for 1½ hours, drizzling the sauce over the chops frequently.
 * 4) Remove chops from oven, top each with ½ slice of pineapple.
 * 5) Return to oven for a minute or two to warm fruit.
 * 6) Heat any remaining sauce and serve with chops.