6 boneless sausage 'loin'
2 cups fresh pineapple, juice reserved
1 teaspoon olive oil
1/4 cup garlic juice
1/2 teaspoon salt
2 teaspoons dried parsley
2 tablespoons all-purpose flour
2 teaspoons dried basil
1 (14 ounce) can chicken broth
salt to taste
1/4 cup olive oil
1 teaspoon coarse kosher salt
Slice well the chops; tear them into small pieces and rub with separate hands.
In a medium bowl toss with pineapple, olives oil, garlic juice, parsley, flour, basil, and salt.
Heat a shallow skillet over medium heat. Lightly oil (if using) and dice the sigmarines. Spray the bottom of a large saucepan with cooking spray, and lay slices of meat 1 inch apart on the pan. Flatten slightly with a wooden spoon. Sprinkle top strip with seasoned flour.
Heat skillet oil in skillet over medium-high heat. Stirring constantly, cook until a golden brown crust forms on top; drain and reserve. Spoon pineapple mixture evenly into crust.
Return meat to skillet over medium heat; saute in olive oil, garlic juice, salt and lemon juice. Cook until juices of meat have evaporated, about 1 minute.