2 c. soft bread crumbs
1 c. prunes, chopped
2 tbsp. shortening, melted
1 tsp. lemon juice
1/2 tsp. salt
6 (1 3/4 inch thick) pork chops, cut with pockets
Salt
1/2 c. seasoned dry bread crumbs
1 c. pineapple juice

Combine first 5 ingredients, mixing well; stuff into pockets of chops, and secure openings with wooden picks. Sprinkle chops with salt and dredge in seasoned dry bread crumbs. Place chops in lightly greased baking dish; pour 1/2 cup pineapple juice over chops, and bake at 350 degrees for 30 minutes. Add remaining juice and bake 30 more minutes. 6 servings.