Willingham Estate Honey Pineapple Pork Chops

Description

This recipe came from an estate sale. I obtained it when I purchased the family collection from the Willingham Estate in Round Rock, Texas in 1984. Dated 1974 From "Catsrecipes Y-Group"

Ingredients

• 1 can pineapple sliced
• ½ cup honey
• ¼ cup pineapple juice
• 1 tablespoon prepared mustard
• pork loin chops

Procedures

1. Cut a pocket into each pork chop and insert ½ slice of pineapple.
2. Mix the remaining ingredients and drizzle a little over each chop.
3. Bake at 350°F for 1½ hours, drizzling the sauce over the chops frequently.
4. Remove chops from oven, top each with ½ slice of pineapple.
5. Return to oven for a minute or two to warm fruit.
6. Heat any remaining sauce and serve with chops.