Description Edit

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

Ingredients Edit

Directions Edit

  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.
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