Recipe: Pineapple Pork Chops (baked, using crushed pineapple and wine, 1960's)

PINEAPPLE PORK CHOPS


4 thick lean pork chops
2 tablespoons flour
Salt and pepper
2 tablespoons butter
1 tablespoon cornstarch
1 tablespoon brown sugar
2 tablespoons prepared mustard
1 cup Burgundy wine
1 cup undrained crushed pineapple

Dredge chops with mixture of flour, 3/4 teaspoon salt and 1/8 teaspoon pepper. Brown on both sides in hot butter. Remove chops to 1 1/2-quart casserole.

Blend cornstarch, brown sugar and mustard into fat in skillet. Add wine and pineapple; season to taste. Pour over chops.

Cover casserole and bake in moderate oven (350 degrees F) for 1 hour, or until chops are tender.

Makes 4 servings
Source: Recipe pamphlet: The Collector's Cookbook - Pineapple, Woman's Day Kitchen #52, May 1961