Pineapple Garlic Pork Chops

• 8 ounces unsweetened crushed canned pineapple (undrained)
• 1 1/2 teaspoons Dijon mustard
• 1 1/2 teaspoons honey
• 3 garlic cloves (minced)
• 1/4 teaspoon salt
• 4 boneless pork chops
• 2 teaspoons canola oil

1. *** Note: If you have honey mustard in stock , just use 1 tablespoon of.honey mustard instead of combining dijon mustard and honey.
2. In a bowl, combine pineapple, mustard, honey, garlic and salt
3. Place mixture in a large resealable plastic bag.
4. Add the pork chops to the bag, seal the bag and turn to coat pork chops.
5. Refrigerate pork chops in the bag and remaining mixture separately for up to 24 hours.
6. In a nonstick skillet, brown pork chops in the canola oil for apx 5 minutes per side (depending on thickness of pork chops ) over a medium heat. .
7. Add reserved pineapple mixture to the skillet,
8. reduce heat to low and cover and cook for 8 - 10 minutes or until juices run clear.
9. Enjoy !

pineapple, mustard, honey, garlic, salt, pork chops, canola oil

Taken from www.food.com/recipe/pineapple-garlic-pork-chops-312443 (may not work)