Paula Deen Pork Chop and Pineapple Pie

Paula Deen pork chop and pineapple pie turns boneless pork chops, canned pineapple and teriyaki sauce into a tender foil packet dinner in 20 minutes. It's an easy campfire dinner for cookouts, weeknight dinners or Sunday dinner with family, and it's make-ahead friendly.

Seal the foil packet tightly, rolling the ends over completely, because that trapped steam is what cooks the chop and keeps it juicy. A loose seam lets the teriyaki and butter leak into the coals and leaves you with a dry chop.

Paula builds each packet ahead and freezes or refrigerates it, so all the work is done before anyone gets hungry. Since the chop sits right in the coals, check it for doneness at 15 minutes and rewrap it if it needs a little longer.

Paula Deen Pork Chop and Pineapple Pie

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Course: DinnerCuisine: American, SouthernDifficulty: Easy

Servings

10

servings

Prep time

10

minutes

Cooking time

20

minutes

Calories

330

kcal

Pork chops steam in their own juices under sweet pineapple, green pepper and red onion, with teriyaki and butter melting over the top. Once the foil packets come off the coals, the chop is tender and the edges of the pineapple turn sticky and caramelized.

Ingredients

• 1 tablespoon per person teriyaki sauce
  

• 2 canned per person pineapple slices
  

• 1 slice per person green bell pepper
  

• 1 slice per person red onion
  

• 1 per person boneless pork chop
  

• 1 tablespoon per person (or margarine) Butter
  

Directions

• Assemble the packets: Lay 1 boneless pork chop per person on a large square of heavy-duty aluminum foil. Then top each chop with 1 slice red onion, 1 slice green bell pepper and 2 canned pineapple slices.
• Season the chops: Drizzle each chop with 1 tablespoon teriyaki sauce and top it with 1 tablespoon butter or margarine. Then sprinkle generously with salt and pepper.
• Seal and chill: Wrap each packet tightly in the foil, rolling the ends over so it is completely sealed. Then freeze or refrigerate the packets until you're ready to cook.
• Cook in the coals: Place the packets directly in the coals for 15 to 20 minutes. Then open one to check that the pork chop is cooked through.
• Rewrap if needed: If a chop needs more time, rewrap the packet and set it back in the coals. Cook it a little longer, then check again.

Tools for this recipe

• OXO 12-inch locking tongs, ThermoPro instant-read thermometer. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I cook these pork chop packets in the oven instead of the coals?

Yes, a hot oven or a grill works the same way, since the foil packet steams the chop either way. The recipe only gives a time for coals, so open one packet and check the chop is cooked through before serving.

Can I make the foil packets ahead of time?

That's how the recipe is written: assemble the packets, seal them tightly and refrigerate or freeze them. When you're ready to eat, they go straight into the coals.

Can I use fresh pineapple instead of canned?

Fresh pineapple slices will work in a pinch, though canned slices are what the recipe uses and they hold their shape well in the packet. Cut fresh slices about the same thickness so they cook at the same pace as the chop.

What if the pork chop isn't cooked through after 20 minutes?

Rewrap the packet and put it back in the coals for a little longer. Coals vary a lot from fire to fire, which is why checking a chop before serving matters more than the clock.

Can I use bone-in pork chops?

The recipe calls for boneless chops, which cook evenly in the 15 to 20 minutes given. A bone-in chop is thicker and may need more time in the coals, so check it carefully before you eat.