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Pineapple Stuffed Pork Chops




Source of Recipe


Internet


List of Ingredients




4 pork loin rip chops -- 1 inch thick
1 can pineapple slices -- 8 ounce/ in syrup
1/4 cup catsup
1 tablespoon sliced green onions
1 tablespoon butter or margarine
1/2 teaspoon dry mustard
salt and pepper


Recipe



Cut pocket in each chop by cutting from fat side almost to bone edge. Season cavity with a little salt and pepper. Drain pineapple, reserving juice. Halve two slices of pineapple; cut up remaining pineapple and set aside. Place a pineapple half-slice in pocket of each chop, round side out. Grill over medium coals on covered grill outdoors, about 20 minutes, turning once, or broil chops indoors.

Meanwhile, in small saucepan, combine catsup, green onion, butter or margarine, mustard and the reserved pineapple and pineapple juice. Heat to boiling; reduce heat and simmer 10 minutes. Grill chops 5 minutes more or until done, brushing with sauce. Spoon remaining sauce on chops before serving.