Trim fat from 4 end chops,sprinkle with salt and pepper, and brown on both sides with one can of drained sliced pineapple (using fat trimings). Drain 1 can of yellow hominy, add 1/8tsp both thyme and 1/2 tsp salt and 1/2 chop onion. Place in greased casserole. Arrange porkchops overlapping with pineapple slices. Cover, bake at 350 for 1 1/2 hrs.
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