Ingredients
- 1 - 2 chops per person
- 1 can of pineapple slices with juice
- 1 slice of lemon per chop
- 1- 2 Tbsp. diced onion per chop
- Brown sugar
- 1- 2 Tbsp. per chop
- Baking potato 1 per person
Directions:
Foil line a baking dish large enough to fit all of your pork chops. Salt and pepper the chops and lay each chop in pan and top each one with a pineapple slice; 1 - 2 Tbsp. diced onion and lemon slice. Top each chop with 1 - 2 Tbsp. brown sugar, depending on how large the chop, you want to cover the chop completely. Top of each chop with 1 - 2 Tbsp. pineapple juice.
Next, cover pan with foil or lid and bake at 375 degrees F. for about 1 hour covered, and about 30 minutes uncovered on reduced heat of 350 degrees F.
While chops are cooking; wash and clean 1 potato per person ; puncture with a couple of holes. With a basting brush, dab butter all over potatoes and season them with salt and pepper; then "nuke" them for about 6 minutes. Place into oven next to the pork chop pan.
When chops are browned and tender and potato skins are crispy, slice potatoes in half; add butter, salt and pepper to taste.
Options: Add shredded cheese, sour cream, chives to potatoes.
By Redskin from Brockville, Ontario, Canada
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