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
2/8 teaspoon powdered onion (to taste)
3/8 teaspoon powdered celery (to taste)
4/4 to 1/2 teaspoon table salt
5/8 to 1/4 teaspoon Black Pepper (to taste) 2 eggs, beaten lightly
6/2 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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