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Heavenly Pork Chops over Rice


  • 4-6 boneless pork chops, butterflied
  • 1/4 cup olive oil
  • 3-4 cloves crushed or minced garlic
  • 1 cup flour for dredging
  • Salt and pepper to taste
  • 1 (15 ounce) can tomato sauce
  • 1 (20 ounce) can crushed sweetened pineapple


  1. Dredge pork chops in flour. Sprinkle salt and pepper over chops.
  2. In a hot skillet, sear the pork chops in olive oil and garlic until brown, a minute or two on each side. Do not burn the garlic.
  3. Place the browned pork chops in a casserole dish.
  4. Pour the organic tomato sauce over the chops. Pour crushed pineapple over the tomato sauce.
  5. Bake at 350 degrees F for about one hour until chops are tender.
  6. Serve over rice.

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