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Pork Chop and Pineapple Pie Recipe by Paula Deen

Easy Level
30 MIN 10 Prep + 20 Cook
Servings
$ /Serving
Print
Easy Level
30 MIN 10 Prep + 20 Cook
1-8 Servings
$ /Serving

Pork Chop and Pineapple Pie Recipe by Paula Deen

Easy Level
30 MIN 10 Prep + 20 Cook
1-8 Servings
$ /Serving

Ingredients

  • 1 tablespoon teriyaki sauce, per person
  • 2 canned pineapple slices, per person
  • 1 slice green bell pepper, per person
  • 1 slice red onion, per person
  • 1 boneless pork chop, per person
  • 1 tablespoon butter, per person (or margarine)

Preparation

For each serving, lay a pork chop on a large square of heavy-duty aluminum foil. Top each chop with the onion, green pepper, and pineapple slices. Drizzle with the teriyaki sauce. Top with the margarine and sprinkle generously with salt and pepper. Wrap tightly in the foil, rolling ends to completely seal the package. Freeze or refrigerate.

When ready to eat, place packages directly in coals for 15-20 minutes. Check to see if the pork chop is cooked through; rewrap and cook a little longer if necessary.

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