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Country Kitchen
February 15, 2010 Previous Recipe
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OLD-FASHIONED TEA CAKES
QUICK COCONUT CREAM PIE
CHOCOLATE PUDDING CAKE
COLD OVEN POUND CAKE
EASY LEMON PIE
CREAMY CHICKEN SALAD
SAUSAGE WONTONS
SWEET AND TANGY MEATBALLS
CHEEZY CHICKEN
TROPICAL BLEND PORK CHOPS
TROPICAL BLEND PORK CHOPS

1/2 cup Zesty Italian dressing
1/4 cup pineapple nectar
1/4 cup apricot nectar
1 tablespoon orange juice
1/2 cup brown sugar
3 tablespoons soy sauce
6 boneless pork loin chops
4 to 6 slices of fresh pineapple

In a non-reactive bowl, combine first 6 ingredients to make a marinade for chops. Set aside a small amount of marinade for pineapple. Place pork chops in remaining marinade and seal tightly. Refrigerate overnight, turning occasionally. Remove chops from marinade. Place marinade in a saucepan and bring to a boil. Brush chops with marinade during grilling. Meanwhile, brush pineapple slices with reserved marinade and grill until golden.
Bring marinade to a boil again and serve over chops.





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