Fruit-Glazed Pork Chops
|Double rib pork chops||6|
|Brown sugar||2 Cup (32 tbs) (Packed)|
|Pineapple juice||1⁄2 Cup (8 tbs)|
|Honey||1⁄2 Cup (8 tbs)|
|Dry mustard||2 Teaspoon|
|Coriander seeds||6 , crushed|
|Maraschino cherries||1 Cup (16 tbs)|
|Lemon juice||1 Tablespoon|
|Honey||1⁄4 Cup (4 tbs)|
vBrown chops in fat in skillet.
Sprinkle with salt and pepper.
Place in shallow baking dish.
Combine brown sugar, juice, honey, mustard, cloves and cori- ander, mixing well.
Spoon 3 tablespoons mixture over each chop.
Bake at 350 degrees for 1 hour and 15 minutes or until chops are tender, basting occa- sionally with remaining juice mixture.
Secure orange, lemon and lime slices to each chop with toothpick.
Top each chop with cherry.
Baste fruit with remain- ing juice mixture.
Bake for 10 minutes longer.
Dip bananas in lemon juice.
Melt butter in skillet; stir in honey.
Cook over low heat, turning gently, until bananas are hot and glazed.
Do not overcook.
Serve with glazed pork chops.