Pineapple Pork Chops

Guys, I'm really proud of this recipe. This is the very first recipe I came up with off the top of my head using just whatever I had around the house. Since its humble beginnings, it has become a family favorite. By that I mean it is my husband's favorite meal, and my sister always requests it whenever she visits. Today, I share it with you. 

Pineapple Pork Chops

makes 3-4

3-4 pork loin chops

1/2 cup flour

1 egg

1/2 cup Italian bread crumbs

1 Tbs olive oil

1 small can pineapple slices (4 slices)

3 Tbs brown sugar

Preheat oven to 350°. Heat up a pan with the olive oil. Coat the pork chops in the flour, then egg, then bread crumbs, and transfer to the pan. Fry the chops for about 1 minute on each side, then transfer to a baking dish (I usually line mine with aluminum foil to minimize cleanup). Place one pineapple slice on top of each chop. Mix together the juice from the can of pineapples with the brown sugar to create a glaze, then pour half of the mixture over the chops. 

Bake for 15 minutes, then pour the remaining mixture over the chops. Bake for another 15-20 minutes, or until the pork chops are no longer pink in the middle.

These are best served with this Panera mac and cheese copycat recipe and a nice glass of white wine. Enjoy!