2 tablespoons vegetable oil
1 tablespoon dry mustard
1 teaspoon garlic powder
1 teaspoon kosher salt
1 teaspoon Worcestershire sauce
4 boneless pork loin chops
2 tablespoons butter
2 cloves garlic, seeded and minced
2 teaspoons dried sage
1 (jigger) jigger Worcestershire sauce
1 dash seasoned salt
1 (8 ounce) can crushed pineapple, drained
1/4 cup all-purpose flour
1/4 cup vegetable oil
1/2 teaspoon white sugar
1/2 teaspoon ground black pepper
In a large bowl, mix the oil, mustard, garlic powder, and salt and Worcestershire sauce and sauce. Cover, and refrigerate for 1 hour.
Preheat oven to 375 degrees F (190 degrees C), and lightly oil a large roasting pan.
Lightly oil the roasting pan. Lightly brush the top of the roasting pan with butter. Brush the mixture evenly over the chops, beating with an electric hand occasionally.
Coat the pork with the mustard mixture. Divide the pan evenly with the butter mixture. Sprinkle the flour over the meat. Beat the peanut butter mixture with the sugar and pepper until well combined. Pour evenly over the meat.
Bake uncovered for 30 minutes in the preheated oven. Turn the pork over, brush chops with the tomato paste, and turn again. If necessary, brush with the Worcestershire sauce and spoon sauce over chops.