1/2 c crushed pineapple, with juice
1/2 c bbq sauce
2 boneless 1/2 in raw pork chops
2 c broccoli florets
1 c cherry tomatoes, halved (optional)
Fresh cilantro (optional)
1. Preheat oven to 400 degrees. Spray baking sheet with Pam.
2. Mix pineapple with bbq sauce.
3. Season chops on both sides with salt and pepper and place on baking sheet. Add broccoli and onion. Se Asian veggies with s & p. Bake for 10 minutes.
4. Flip chops and veggies. Top with bbq mixture. Add tomatoes. Bake till tender, about 5 more minutes.
(Cooks note: I doubled everything! I didn’t have tomatoes or want cilantro in this I am from the South. We only fry pork chops, specifically for Sunday breakfast. I went way out of the box with this recipe. I served it with 90 second microwaved coconut rice. It’s a keeper! )
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