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Trim rind and fat from the required number of chops. Grill or oven bake until richly browned. If oven baking, spread chops lightly with dry mustard, then lightly dust with plain flour.
To serve, arrange on a heated platter and surround with buttered green beans. Halve slices of pineapple, brown lightly and arrange round the chops over quarters of oven baked potatoes. Serve with baby carrots.
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