Oven Baked 3-Ingredient Pork Chops with Canned Pineapple Directions:
Preheat the oven to 375°F. Lightly coat a 9x13-inch casserole dish with cooking spray.
Pat the pork chops dry with paper towels and arrange them in a single layer in the prepared casserole dish.
Drain the pineapple juice into a small bowl or measuring cup, reserving the pineapple rings.
Add the brown sugar to the reserved pineapple juice and stir until mostly dissolved.
Pour the pineapple juice mixture evenly over the pork chops, letting the sauce run under and around the meat.
Arrange one pineapple ring on top of each pork chop, tucking any extra rings around the chops.
Cover the dish loosely with foil and bake for 20 minutes.
Remove the foil, spoon some of the pan juices over the pork chops and pineapple rings, and bake uncovered for another 20 to 25 minutes, until the pork chops reach 145°F and the sauce is bubbling.
For deeper color, broil for 2 to 3 minutes, watching closely, until the pineapple edges turn lightly golden.
Let the pork chops rest for 5 minutes before serving. Spoon the warm pineapple sauce over each chop and serve with a pineapple ring on top.
WW Points Calculation
Lean bone-in pork loin chops, visible fat trimmed: 0.00 points
Pineapple rings in juice, 20-ounce can: 0.00 points
Packed light brown sugar, 2 tablespoons: 6.00 points
Points Information
Total Points: 6.00 points
Servings: 4 servings / 1 pork chop with pineapple ring and sauce
Points per serving: 1.50 points
Nutrition Information
Calories: 250
Protein: 31 g
Carbohydrates: 24 g
Fat: 5 g
Fiber: 1 g
Sugar: 21 g
Sodium: 80 mg
I'm waiting for your comments! Enjoy!
