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PINEAPPLE PORK CHOPS
6 pork chops
6 pineapple rings (canned in own
juice)
1/2 c. pineapple juice
1/4 tbsp. brown sugar substitute
1/4 tsp. cinnamon
Dash of rosemary leaves
1 c. celery, cut into strips
1 green pepper, cut into strips
Trim all fat from chops. Brown meat on both sides in Pam-sprayed
skillet. Remove chops. Clean pan of all fat. In skillet, mix
pineapple juice and sugar substitute. Add cinnamon and rosemary.
Put chops in pan. Sprinkle with salt and pepper. Add celery
and cover. Simmer about 30 minutes. Add green pepper strips.
Place pineapple rings on each chop. Cover and cook about 10
minutes longer. Arrange chops on serving platter. Place pineapple
and pepper strips on top. Spoon juice over. Garnish with parsley.
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