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Hawaiian-Style Pork Chops
Hawaiian-Style Pork Chops

Portions: 2 Serving Size: One Pork Chop


2 boneless pork chops (4-ounces each, raw)
Two 1/4-in slices red onion
Two 1/4-in slices green bell pepper
4 canned pineapple slices—drain off the syrup
2 teaspoons teriyaki sauce
2 tablespoons margarine

Pepper to taste


  1. Trim fat from pork chops. Lay each pork chop on a separate square of aluminum foil.
  2. Top each pork chop with a slice of red onion, bell pepper and two pineapple slices.
  3. Drizzle with 1 teaspoon teriyaki sauce.
  4. Divide margarine and place half on each pork chop.
  5. Sprinkle with black pepper if desired.
  6. Wrap foil tightly around each chop, rolling ends to seal.
  7. Cook on barbeque or in 350?F oven for 15 to 20 minutes or until done.

Helpful hints

  • Be sure to wrap foil tightly so juices don’t escape while cooking.
  • If, after 15 or 20 minutes, the chops are not completely cooked, rewrap and cook longer.
  • Be careful opening the foil after cooking—steam is very hot.

Nutrients per serving

  • Calories 357
  • Protein 24 g
  • Carbohydrates 28 g
  • Fat 17 g
  • Cholesterol 69 mg
  • Sodium 328 mg
  • Potassium 486 mg
  • Phosphorus 177 mg
  • Calcium 21 mg
  • Fiber 1.5 g