How to make it

  • Drain the pineapple, reserving liquid.
  • Add pineapple to dry stuffing mix in a sauce pan.
  • Prepare stuffing mix according to package directions, replacing the water with the liquid from the canned pineapple and the reserved juice. (to equal 1 1/2 cups of liquid)
  • Salt and pepper chops.
  • Cut a side pocket in each of the chops.
  • Spoon stuffing into pockets.
  • Place chops in baking dish or roaster pan, standing upright.
  • Mix mushroom soup and french onion soup until blended.
  • Pour soup mixture over chops.
  • Cover pan with foil and bake at 350 F. for 40 minutes.
  • Uncover and increase temp to 400 F. and bake for another 20 minutes until chops have browned.
  • Remove chops to platter and cover to hold warm.
  • Add flour to pan to thicken to gravy consistency.
  • There will be lumps in gravy from the stuffing that has spilled out.
  • This is more of a sauce than gravy, but if the lumps bother you, puree or strain smooth.

People Who Like This Dish 2
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    " It was excellent "
    cuzpat ate it and said...
    Very good! high 5
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