Fruit Sherry Pork Chops - cooking recipe

Ingredients

6 loin or rib pork chops, cut 3/4 inch thick
1/4 c. sifted flour
1 1/2 tsp. salt
1/2 tsp. pepper
1 large orange
1/4 c. brown sugar, packed
2 tsp. concentrated orange juice (undiluted)
2 tsp. lemon juice concentrate (undiluted)
3/4 c. dry sherry
6 rings canned pineapple
1/2 c. pineapple juice

Preparation

Trim all but thin layer of fat pork chops.
In heavy skillet, render some of the trimmed fat to coat pan lightly.
Discard excess fat.
Rub flour seasoned with salt and pepper into both sides of chops.
Brown on both sides over medium heat.
Cut 3 (1/4 inch) slices from center of orange.
Sprinkle with brown sugar.
Combine juices with sherry.
Pour over and around chops.
Cover pan tightly.
Bake in 325\u00b0 oven for 1 to 1 1/2 hours or until tender. Add pineapple rings and juices last 1/2 hour of cooking.
Remove chops and fruit.
Thicken pan juices slightly with little cornstarch mixed with cold water if desired.