I may be the only person in America who's never tried Shake 'n Bake.
And I'm probably the only person who's visited Hawaii without ever attending a luau.
This Pork Luau recipe was invented for me.
Retro recipe from 1980 advertising
1 envelope Shake 'n Bake Seasoned Coating Mix for Pork
1/2 tsp. ground ginger
6 pork chops, 1 inch thick
1 can (20 oz.) sliced pineapple in juice
1 pkg. (6 oz.) Stove Top Stuffing Mix for Pork
Place Shake 'n Bake and ginger in shaker bag; shake to blend. Coat chops and arrange on rack as directed on package. Drain pineapple, measuring juice; add water to equal 1 3/4 cups; set aside. Top each chop with a pineapple slice; dice remaining pineapple and set aside. Bake chops at 425˚ for 40 to 45 minutes, or until tender. Always cook pork thoroughly.
Meanwhile, prepare stuffing mix as directed on package, substituting measured pineapple juice for water and stirring in the diced pineapple after the crumbs. Serve with pork chops.
I miss the days when travel agents, with their office walls covered in posters, would do all the work of planning and booking your vacation for you.