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I needed something differant and my pantry was low I had some thick cut pork chops in the refridgerater so I just sarted putting stuff on my lil cup thing that came with my braun hand blender I started with about a 1/4 cup Lea & Perrins White Wine Worcestershire sauce, the put in about a about 1 tsp of Garlic Powder, and 1/4 tsp each of thyme, rosemary, sage,  and some ground poultry seasoning and some dry mustard ran the hand blender the put in so oil maybe 1/4 cup  and some soy sauce about 1/4 to 1/2 cup…. tasted it thought hum needs something so I added 1 or 2 Tbs of maple syrup….

I put the 4 thick pork chops in a large zip lock bag…. poured the marinade over them sealed it up and massaged them to coat them well and put them in the fridge to wait for later to cook…. I have not cooked this yet os if it turns out to be a failure oh well I tried something new Huh… LOL

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  • 3 Large Yams cooked peels and halved
  • 6 pineapple rings
  • 6 bell peppers rings 1/4 inch thick cleaned and white membrane removed
  • 6 onion rings 1/4 inch thick
  • 6 pork chops
  • 1/4 c. sifted flour
  • 2 tsp salt
  • 1/8 tsp pepper
  • 2 tbs oil
  • 1 tbs prepared mustard
  • 1 tbs brown sugar
  • 1/2 cup pineapple juice
  • 1/2 cup honey
  • 3 tbs melted butter

Preheat oven to 350 degrees

  1. Set out lrg heavy skillet and a lrge shallow baking dish
  2. Coat chops with flour, salt and pepper.
  3. Heat oil in skillet over medium heat, brown chops on both sides.
  4. Arrange chops in baking dish, spread chops with mustard and brown sugar, top each chop with 1 each pineapple, bell pepper and onion rings, pour pineapple juice over chops
  5. Coat sweet yams with a mixture of honey and melted butter, arrange cut side down around chops. Cover.
  6. Bake for about 1 hour or until meat is tender and thoroughly cooked.

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