Pork chops with pineapple inside and a cherry on top.
A family recipe provided by Jennifer Kiel of Washington, DC, from her mother-in-law’s collection, started in Kent, Ohio.
Honey Fruited Pork Chops
4 double loin pork chops
1 (8-1/2 oz.) can sliced pineapple
1/2 cup honey
1/4 cup pineapple syrup
1 Tbsp. prepared mustard
Maraschino cherries
Cut a pocket in each chop and insert one half of a pineapple ring. Combine honey, pineapple syrup and mustard and spoon a little over each chop. Bake at 350 degrees for 1-1/2 hours, drizzling honey sauce over the chops frequently. Remove chops from the oven; top each with 1/2 slice pineapple and a maraschino cherry.; Return to the oven for a minute or two to warm fruit. Heat any remaining honey sauce and serve with chops. Makes four servings.