Paula Deen Pork Chops and Pineapple Pie
photo by cajunhippiegirl
- Ready In:
- 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 sprinkle generously with salt and pepper.
- Wrap tightly in the foil, rolling ends to completely seal the package. Freeze or refrigerate.
- When ready to eat, place packages directly in coals for 15 to 20 minutes. Check to see if the pork chop is cooked through; rewrap and cook a little longer, if necessary.
- Or put in oven for 45min on 400 degrees.
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Yum! I did this in a baking dish in the oven instead of foil in the fire. I used yellow onion, skipped the bell pepper and used tamari (gluten free soy sauce) instead of teriyaki. It was a bit like poaching the pork chops, so they turned out super moist and tasty. My husband has begged me to make this a regular dish. I served it with brown rice and put the extra pineapple in the rice.