Ingredients

• 1 - 2 chops per person
• 1 can of pineapple slices with juice
• 1 slice of lemon per chop
• 1- 2 Tbsp. diced onion per chop
• Brown sugar
• 1- 2 Tbsp. per chop
• Baking potato 1 per person

Directions:

Foil line a baking dish large enough to fit all of your pork chops. Salt and pepper the chops and lay each chop in pan and top each one with a pineapple slice; 1 - 2 Tbsp. diced onion and lemon slice. Top each chop with 1 - 2 Tbsp. brown sugar, depending on how large the chop, you want to cover the chop completely. Top of each chop with 1 - 2 Tbsp. pineapple juice.

Next, cover pan with foil or lid and bake at 375 degrees F. for about 1 hour covered, and about 30 minutes uncovered on reduced heat of 350 degrees F.

While chops are cooking; wash and clean 1 potato per person ; puncture with a couple of holes. With a basting brush, dab butter all over potatoes and season them with salt and pepper; then "nuke" them for about 6 minutes. Place into oven next to the pork chop pan.

When chops are browned and tender and potato skins are crispy, slice potatoes in half; add butter, salt and pepper to taste.

Options: Add shredded cheese, sour cream, chives to potatoes.

By Redskin from Brockville, Ontario, Canada