1 16-oz. can crushed pineapple, drained but reserve some liquid
6 to 8 pork loin chops
Salt and pepper to taste
2 to 3 potatoes
1/2 pound bacon (reduced fat or turkey bacon OK)
Line casserole dish with crushed pineapple. Cover with pork chops and season with salt and pepper. Cover with slices of raw potato, then slices of bacon. Cover with lid and bake for 1 hour at 350 degrees. Check dish a few times while cooking and if the casserole starts to dry out add some of the reserved pineapple juice.
TexasShadow
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TexasShadow...turns out, that I had to go on 1/2 a day trip & I wanted to try this recipe, but I knew I'd run out of time. So I tried your recipe using a crock pot and a few substitutions. I was out of potatoes and bacon, so I substituted Onions and Andouille Sausage, which gave the pork a bite. Anyway, I'll try it again using potatoes. Oh yeah, I threw in some sliced apples.
Here goes:
1 16oz. can of crushed pineapple
4 pork steaks sliced in half (cheapest cuts)
Salt and Pepper to taste
1 large sweet onion, sliced thick
3 Granny Smith Apples, cored and sliced thick
2 Andouille Cajun Hot Sausages, sliced 1/4 inch thick
Into the crock pot pour the crushed pineapple, including liquid. Next lay the pork on the pineapple, season to taste. Cover pork with onions and apple slices, & finally the sausage slices. Add a half cup of water or vegetable stock.
Start the crock pot on high for the first 2 hours, then turn to low for about 4 more hours. Check the pot occassionally for the liquid level....add more water or stock, if needed.
I liked the influence of the hot sausage along with the sweetness of the pineapples and apples.
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