As many pork chops as required.
Method: Fry both sides of the pork chops for 5 minutes each and brown thoroughly. Lay the chops in a casserole dish, then brown in frying pan as many slices of pineapple as there are chops and place one on each chop. Pour over the following mixture.
1 tin pineapple juice, 1 bay leaf, 1 finely chopped celery stick in season, 2 cloves, 1 chopped onion, 1 garlic clove (this is optional). Bake in a moderate oven for 1&1/2 hours covering casserole with a lid. Serve with vegetables in season.
Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.100.