Pork Chop and Pineapple Pie

I love Paula Dean. Justin loves her food. He couldn't say enough about how much he loved this meal. He was disappointed when I made pork chops a few days later and didn't make this again. I didn't do it exactly her way, since we only have a gas grill and it was below freezing outside, but it sounds like a fun way to cook when you have guests over. I'll list her original recipe, and then explain how I cooked it.

Pork Chop and Pineapple Pie
by Paula Dean

• 1 boneless pork chop per person
• 1 slice red onion per person
• 1 slice green bell pepper per person
• 2 canned pineapple slices per person
• 1 tablespoon teriyaki sauce per person
• 1 tablespoon margarine or butter per person
• Salt and pepper

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 butter 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.

NOTES: First off, Paula loves butter, so I cut it down to about 1/4 of what she asks for. And that is still usually a bit more than I'd like. I didn't marinate this at all, since I usually don't think about dinner till 1/2 hour before I want to eat. I browned the pork chops a bit on each side first, splashed them with teriyaki sauce, then added the veggies and pineapple. I put a small square of butter in each of the pineapple holes and splashed more teriyaki sauce on it. I cooked these covered in my chicken fryer for about 15 minutes until we were ready to eat! I noticed some people mentioned they added cheese and bacon and such, but I thought it was great just the way it was listed (minus a lot of butter)! I served it with rice pilaf.