Pork Chop and Pineapple Pie
1 boneless pork chop per person, or more if really hungry
1 slice red onion per chop
1 slice green pepper per chop (I use 2 per chop)
2 canned pineapple slices per chop)
1 tablespoon teriyaki sauce per chop
1 tablespoon margarine or butter per chop
salt and pepper
For each serving, lay a pork chop on a large square of heavy-duty aluminum foil. Top each chop with the onion, green pepper and pineapple slices. Drizzle with the teriyaki sauce. Top with the margarine and sprinke generously with salt and pepper. Wrap tightly in foil, rolling ends to completely seal the packet. Freeze or refrigerate. For best results marinate the meat overnight in the refrigerator.
When ready to cook, place packets directly in coals of grill for 15-20 minutes. Check to see if the pork chop is cooked through; rewrap and cook a little longer if necessary. If you don't want to use the coals of your grill, you can place the packets on your oven rack of a 350 degree oven and bake for 45 min or until done. This is the way I always cook it. Be sure and place a layer of foil on the lower rack of the oven in case any of the juice leaks out. (There is a LOT of liquid).
Pairs Well With
This is a recipe from Paula Deen. The meat is so tender and delicious. One word of advice, do not use fresh pineapple in place of canned in this recipe. Fresh pineapple has a chemical that overtenderizes the meat and makes it really mushy.