Hawaiian Chops

4 leg chops
1 cup breadcrumbs
1 cup chopped tomatoes
1 cup shredded pineapple
1 dessertspoon brown sugar
Salt & pepper
4 lightly grilled bacon rashers

Method: Lay chops in casserole with a little water to prevent sticking. Mix crumbs, tomato, pineapple and sugar. Divide into four portions and put one on each chop, cover and cook in moderate oven for 1 hour. Then add bacon rashers and cook further 15 minutes without lid. Serve with rice and minted peas.

Source: contributed by Carola Grantham Penneshaw Area School: Culinary Creations (Penneshaw Area School Welfare Club, Kangaroo Island: 1998), p.38.

Different Crumbed Chops

Leg Chops

Coconut

2 tblspns Oil

Egg

Salt & Pepper

Method: Heat 2 tablespoons fat in dish in oven. Dip chops in seasoned egg and then in coconut. Place in hot oil and bake in moderate oven 1 hour or until meat is cooked and crust is golden. Baste if necessary.

Source: Cookbook: St Joseph's School, Clare (Clare: St Joseph's School, 1991), p.38.