1 (20 oz.) can sliced pineapple juice
1 1/2 c. water
6 pork chops (1" thick)
1 env. Shake 'n Bake for pork
1/2 tsp. ground ginger
1 pkg. stuffing for pork
1/4 c. butter

Drain juice off pineapple and save. Measure 1/4 cup juice and moisten chops. Add remaining juice to water and set aside for stuffing.

Empty Shake 'n Bake into shaker bag; mix in ginger. Shake 2 chops at a time in bag until evenly coated. Arrange chops in a single layer on rack in shallow baking pan; place 1 pineapple slice on each chop. Dice remaining pineapple; set aside.