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Recipe By: Amy Cobb

Pineapple Pork Chops with Rice


  • 6 (8 oz) pork chops (about 1/4 inch thick)
  • 2 TBSP butter
  • salt and pepper
  • 1 (8 oz) can crushed pineapple
  • 1 cup water
  • 3/4 cup salt
  • 1 1/2 cup minute rice


Sprinkle the pork chops with salt and pepper.
In a skillet brown the pork chops on both sides in butter.
Add the pineapple with the syrup, reduce heat, cover, and simmer until tender 30 minutes.
Stack chops on one side of the pan, add water and salt. Bring to a boil and stir in rice.
Cover and remove from heat, let stand for 5 minutes.

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