Ingredients
1 can (8 ounces) crushed unsweetened pineapple, drained1 tablespoon honey mustard3 garlic cloves, minced1/4 teaspoon salt4 bone-in pork loin chop (7 ounces each)2 teaspoons canola oil
Preparation
In a bowl, combine the pineapple, mustard, garlic and salt; mix well. Pour 1/2 cup into a large resealable plastic bag; add the pork chops. Seal bag and turn to coat; refrigerate for up to 24 hours. Cover and refrigerate remaining pineapple mixture.
Drain and discard marinade from pork. In a nonstick skillet, brown chops on both sides in oil over medium heat. Add reserved pineapple mixture; cover and cook over low heat for 8-10 minutes or until juices run clear.
