Treva Key
3/4 cup apricot
preserves
2 tablespoons butter or margarine
4 boneless center cut pork chops (about 1-inch thick)
1 tablespoon oil
4 fresh pineapple rings (about 1/4-inch thick)
1 1/2 cups uncooked instant rice
1/2 cup water
Heat oven to 350° F.
Spoon preserves and
butter into 8- or 9-inch-square baking pan. Place in oven until butter is
melted; stir to combine and spread over bottom of pan.
Meanwhile, brown
chops in hot oil over high heat, approximately 2 minutes per side.
Place pineapple rings
in baking pan. Sprinkle rice evenly over surface of pan; pour water over rice.
Place one browned chop on top of each pineapple ring. Cover and bake for 30
minutes. Remove cover and bake an additional 30 minutes.
To serve, turn pan
over onto serving platter.
Makes
4 servings.
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