ompletely cool, pour over the pork ribs.
Cover the ribs
In a 3-1/2-quart electric slow cooker, combine the pork, beans, hot water, tomatoes with their liquid, tomato paste, juice from pineapple chunks, chilies, onion, chili powder, cumin, and garlic powder; mix well.
Cover and cook on the low heat setting 8-1/2 to 9 hours until the pork and beans are tender, stirring once halfway through the cooking time, if possible.
Stir in the pineapple chunks and serve.
owl, mix together plum sauce, pineapple juice, ginger, rice vinegar and
Combine the pork chop breading ingredients - flour, Parmesan
Dip pork in beaten egg.
Combine
o ends of the pineapple. Put the pineapple to the vertical
er medium-high heat. Cook pork loin in the hot skillet
hiles, chopped onion half, reserved pineapple juice, vinegar, garlic and cumin
pre-heat oven to 375 degrees.
place pork loin in backing dish, slit down the middle to make a boat to hold the pineapple.
pour pineapple with juice into the pork loin.
pour teriyaki sauce over pineapple and pork.
pour honey over pork and pineapple.
dust pork with all of the dry spices and onion.
place the pork into the heated oven and cook for 45 minutes.
about half way through cooking baste the pork with the juices.
eramic bowl, mix together the pineapple juice, lime juice, olive oil
In a shallow bowl, combine 4 tablespoons pineapple juice, soy sauce, ginger, and garlic powder; add pork chops; turn once to coat.
Marinate in the refrigerator for at least 4 hours.
In a pie pan, toss the bread crumbs and paprika.
Dredge pork chops in bread crumb mixture, coating both sides.
Place pork chops in an ungreased 13x9 inch baking pan; bake in a 350\u00b0 oven for 25 minutes.
Turn pork chops; place one pineapple slice on each pork chop; bake 25 more minutes; serve warm.
Drain pineapple, reserving 1/4 cup of the juice for marinade.
Combine all marinade ingredients; use 2/3 cup to marinate pork, and reserve the rest for basting.
Let meat marinate for at least 3 hours.
Grill pork chops on medium heat for 8 minutes on each side.
Grill pineapple for a total of 5 minutes.
Baste both pork and pineapple with reserved marinade.
Place one or two pineapple slices on each pork chop.
medium bowl reserving the pineapple chunks; whisk in the cornstarch
Drain pineapple; save juice.
Cook pork in hot oil in a
In a medium container, mix onion, Sauterne wine, soy sauce, vegetable oil, and dry mustard. Place pork chops in the mixture. Cover, and marinate in the refrigerator 8 hours, or overnight. Turn pork chops once while marinating.
Prepare an outdoor grill for high heat, and lightly oil grate.
Arrange pork chops on the grill, and cook 5 to 7 minutes on each side, to an internal temperature of 145 degrees F (63 degrees C). Top with crushed pineapple and brown sugar before removing from heat. Discard remaining marinade.
small bowl.
Pat pineapple rings dry.
Heat 1
edium heat, and brown the pork chops about 5 minutes on
aste and most of the pineapple juice in a bowl.
Heat oven to 350\u00b0.
Trim fat from pork chops.
Lightly sprinkle both sides of pork with salt.
Place pork in ungreased square pan or baking dish, 8 x 8 x 2-inches.
Mix 2 tablespoons of the reserved pineapple juice with the brown sugar and nutmeg; spoon remaining mixture over pineapple.
Cover and bake 30 minutes.
Uncover and bake, spooning sauce over pork occasionally, until done, 15 to 20 minutes longer.
Garnish with snipped chives if desired.
Makes 4 servings.
Combine the soy sauce, pineapple juice and brown sugar; pour over the pork and marinate.
Bake pork in mixture until done.
Add the pineapple chunks, cherries and green pepper until warmed.
Use the mixture over rice.
(The marinade is also good with chicken.)