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Ingredients
Instructions
HawaiianPork Chops
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From the kitchen of: Jan Ryland
Sprinkle chops with salt; coat with flour. Brown chops on both sides in hot Crisco. Drain excess fat; add pineapple juice concentrate, the 3/4 cup water, sugar, lemon juice and spices. Simmer over low heat for 30 minutes. Combine corn-starch and the cold water; add to chops. Cook and stir until sauce thickens. Top each chop with pineapple slice. Cook for 5 minutes longer.
• 4-6 Pork Chops
• Salt
• 3/4 cup Water
• 1/2 cup Crisco
• 1 teaspoon Sugar
• 1 teaspoon Cornstarch
• 1 tablespoon cold Water
• 1 can (6 oz.) frozen Pineapple Juice Concentrate (thawed)
• 1 teaspoon Lemon Juice
• 1/4 teaspoon Cinnamon
• 1/4 teaspoon Nutmeg
• 1/4 cup Flour (all-purpose)
• 4-6 Pineapple Slices