Pork and Pineapple Casserole

I stumbled upon this by not having the right ingredients for another casserole I was trying to make but this turned out quite good. Heat oven to 375 degrees.

2 Half pound pork chops

1/4 cup brown sugar

1 16oz can of crushed pineapple, drained

2 1/2 cups bread cubes (I used hard crust francesi)

1 egg

1/2 fennel bulb, chopped (celery, if you prefer, about 3/4 cups)

2 tbsp butter, melted

1/2 tsp salt

chicken broth as needed for moisture

Brown the chops in some oil and set inside casserole dish.

Mix the sugar and pineapples and spread on top of the pork chops.

Then mix the bread, egg, fennel, butter, salt and broth to form a stuffing consistency. The bread should be wet and maleable and the egg should bind it all together. If the mixture becomes runny or soggy, there is too much liquid. If that happens, add a little more bread to compensate. 

Add this mixture to the dish and bake, uncovered, for about an hour or until the pork is done. 

To check the pork without extracting one of the pork chops use a thermometer and make sure that, for pork chops, it reads at least 160 degrees fahrenheit.

Sevres 2.

Also, the original recipe called for pork loin, but I had pork chops on hand, so it would probably be good with either.

French Pancakes

I found this recipe in a cookbook from 1903. These 'pancakes' are a cross between crepes and the fluffy American pancakes. They have a delicate egg flavor and are fairly thin. Delicious with jam or syrup!

1 cup flour

1 tsp baking powder

1/2 tsp salt

2 eggs

1 1/2 cups milk

Sift together the dry ingredients and then beat in the eggs with the milk. Make sure there are no lumps. Put some oil/butter in a frying pan and pour pancakes in desired size. 

Very simple really! This amount fed three pancake lovers.