I had been feeling like pork chops all day. Specifically pork chops with teriyaki sauce and pineapple. After a Sunday of doing n-o-t-h-i-n-g, I figured the least I could do was make a nice dinner.
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I knew I wanted pineapple and teriyaki sauce so searched online for a recipe. I didn’t find a recipe that fit exactly what I wanted….so I improvised.
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To start I dredged the pork chops in a flour and salt mixture and browned the outsides of the chop in a skillet. Once browned, I lined the pyrex with the chops and added pineapple slices, apple slices and brown sugar- and then filled the bottom of the pyrex dish with a mix of water and teriyaki sauce. Cook at 350 for one hour.
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To go with the chops, I made basic white basmati rice and a salad.
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This dinner was hearty, filling (but not overwhelming) and totally hit the spot on a damp and chilly autumn evening.
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