Many years ago a dear friend gave me a cookbook titled "I've Got to Have That Recipe!"  It is a Canadian cookbook and I believe it was/is published in British Columbia.  Every recipe from this book that I have tried is a "keeper."  And "Barb's Blueberry Cheese Bread" is one of them...

2 cups flour
1 cup sugar
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 tablespoon grated orange rind
1 cup sharp cheddar cheese, grated (I used shredded)
3/4 cup orange juice
2 tablespoons butter, melted (I used 2 tablespoons extra-lite olive oil)
1 egg
1 cup fresh (or frozen) blueberries

Combine flour, sugar, baking powder, soda, salt, orange rind and cheese and mix together.  Add juice, shortening and egg.  Beat until smooth.  Carefully fold in the blueberries.  Pour into a well greased loaf pan (1 1/2 quart).

Bake at 350 (F) for 55 - 65 minutes or until bread is firm to touch.

The roots to this recipe are to be found in a recipe for "Bahama-Mama Pork Chops."  In trying out the recipe I so modified it that I am simply calling it Tropical Smothered Pork Chops.  Here is what I did:

Ingredients

• 1 (8 ounce) can pineapple chunks drained and reserve the juice
• 1 tablespoon cornstarch
• 2/3 cup Heinz chili sauce
• 1/3 - 1/2 cup golden raisins
• 10 cherry tomatoes, halved
• 2 stalks of celery coarsely chopped
• 1/2 of a medium onion, coarsely chopped
  
• 1 tablespoon brown sugar
• 1/8 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 4 pork chops (boneless about 1/2" to 3/4" thick)
• 2 tablespoon extra-light olive oil
• Salt & pepper to taste

Directions

1. In medium bowl, blend reserved pineapple juice with cornstarch; stir in pineapple, tomatoes, celery, chili sauce, raisins, brown sugar, cinnamon and nutmeg and set aside.
2. In large skillet lightly brown chops (salt & pepper to taste) in oil.  Remove chops from pan and place on a plate lined with paper towel.  Add onion to pan and saute until wilted.  Move onion to sides of pan and return the pork chops to the pan.
   
3.  Pour pineapple/vegetable mixture over chops. Cover and simmer 35 to 40 minutes or until pork is cooked through.
4. Serve each chop smothered with sauce and vegetables.