Published by Kellie Moore
Grease a roasting tin or line with tin foil.
Trim chops and remove excess fat.
Beat egg lightly and toss the chops in this.
Pile stuffing on a piece of greaseproof paper and coat chops both sides.
Place chops on roasting tin and dot with fat.
Cook on centre shelf of oven at 200°C for 1/1¼ hours.
Ten minutes before end of cooking time place pineapple and tomato in roasting tin with chops.