Pineapple Pork Chops
with Stuffing by Nita

6 to 8 (1/2-inch thick) center cut pork chops
Stuffing -- Recipe follows
1 15 oz. can pineapple slices

Preheat oven to 350 degrees F.

Sear pork chops over high heat until lightly golden brown or, place chops
in
a large baking dish in oven, cover with foil, and bake 20 minutes. Pour
off
excess grease, if necessary. Do not turn or let chops become dry or too
brown.

Stuffing

8 slices day old bread, trimmed, cut into cubes
1/2 to 1 Vidalia or sweet type onion, peeled, chopped
2 stalks fresh celery, scraped, strings removed and chopped
1/8 teaspoon powdered onion (to taste)
1/8 teaspoon powdered celery (to taste)
1/4 to 1/2 teaspoon table salt
1/8 to 1/4 teaspoon Black Pepper (to taste)
2 eggs, beaten lightly
1/2 cup or less water, only if needed

Place chopped onion and celery in a microwaveable dish. Add 1 Tablespoon
water and cover with waxed paper. Microwave on High for 3 minutes. Remove
from
microwave and cool slightly. (Alternatively onion and celery may be
sauteed.)

Mix bread cubes and cooked celery and onion together lightly. Add beaten
eggs, stirring in well. Stir in seasonings. Add up to 1/2 cup of water,
but only

if needed to make a moist stuffing. Uncover pork chops and be sure chops
are
spread apart for baking. Spoon stuffing mixture on top of each pork chop.
Return

chops to oven, uncovered, and bake 20 to 30 minutes longer. Be sure chops
do not stick or burn. Stuffing should begin to brown slightly -- Before
chops are done, place a pineapple slice on each chop, baste and finish
baking until golden brown. Baste chops with any drippings remaining. Serve
with a green vegetable or salad.

Serves 6 to 8
Another Recipe by Nita Holleman


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