Paula Deen Pork Chops And Pineapple Pie Recipes

Steps:

• For each serving, lay a pork chop on a large square of heavy-duty aluminum foil.
• Top each chop with the onion, green pepper, and pineapple slices.
• Drizzle with the teriyaki sauce.
• Top with the margarine and sprinkle generously with salt and pepper.
• Wrap tightly in the foil, rolling ends to completely seal the package. Freeze or refrigerate.
• When ready to eat, place packages directly in coals for 15 to 20 minutes. Check to see if the pork chop is cooked through; rewrap and cook a little longer, if necessary.
• Or put in oven for 45min on 400 degrees.

Steps:

• Heat oil in a large, heavy bottomed pot to 350 degrees F.
• Sprinkle the seasonings on both sides of the pork chops, rubbing them thoroughly into the meat. Pour buttermilk over meat and turn to coat on all sides. Season flour generously with House Seasoning, roll each chop into flour, and shake off the excess.
• Carefully place the chops, 2 at a time, into the hot oil, and cook until the outside is golden brown. Take 1 chop out and make a small cut at the thickest part to check for doneness; adjust time accordingly for the rest.
• Drain on paper towels before serving.
• House Seasoning:. 1 cup salt, 1/4 cup black pepper, 1/4 cup garlic powder.
• Mix ingredients together and store in an airtight container for up to 6 months.

Steps:

• Preheat oven to 325. In a large saucepan, combine sugar and cornstarch. In a medium bowl, combine milk and eggs; stir into sugar mixture. Stir in pineapple. Cook over medium heat, stirring constantly with a wire whisk, until mixture comes to a boil. Boil for 3 minutes, stirring constantly. Remove from heat; stir in butter and vanilla. Pour egg mixture into prepared pie crust. Using the back of a spoon, spread meringue over hot filling, sealing to edge of the pie crust. Bake for 23 minutes. Cool completely on a wire rack. Store in refrigerator.