6 (6-8 oz.) double rib pork chops
2 c. brown sugar
1/2 c. unsweetened pineapple juice
1/2 c. honey or fig preserves
2 tsp. dry mustard
6 whole cloves
12 whole coriander seeds, crushed (optional)
6 slices orange
6 slices lemon
6 slices lime
6 maraschino cherries

Brown chops in skillet; season and place in a shallow baking dish. Combine remaining ingredients for sauce and spoon about 3 tablespoons over each chop. Bake, uncovered, at 350 degrees for 1 1/2 hours or until done, basting occasionally with the rest of the sauce. With a toothpick, peg a slice each of orange, lemon and lime on each chop and top with a maraschino cherry. Baste fruit with sauce and bake 10 minutes longer. Serves 6.