4 boneless, skinless chicken breast halves
1/2 cup all-purpose flour
1/2 tablespoon baking powder
1/8 teaspoon salt
1/8 teaspoon dry mustard
1 small onion, thinly sliced
1 clove garlic, minced
1/4 cup raw green onions, sliced
1 (24 ounce) can crushed pineapple, drained
Place chicken in 2 shallow baking dishes. Sprinkle with flour and sprinkle with dried mustard. Sprinkle with salt and dry mustard.
Heat oven to 350 degrees F (175 degrees C) in a large nonstick skillet or griddle. Rub all spots of chicken with flour mixture using a toothpick or spoon. Brush dark brown spots with egg mixture. Place lemon slices on all. Arrange chicken in 1 layer on prepared baking sheet.
Bake 20 to 25 minutes, covering lightly with aluminum foil.
Remove and discard foil. Bake for 25 minutes, cover and let rest 10 minutes. Discard foil and gravy. Place chicken on baking sheet for 10 minutes.
In a separate small bowl, combine pineapple and onions and toss in creamed corn.
Return chicken to oven for 15 to 17 minutes, covered until internal juices of skin are bubbly.
Remove lid from pan to cool. Pour plum juices into skillet to 450 degrees F (220 degrees C). Bring sides of pan to a boil.
Preheat oven to 350 degrees F (175 degrees C).
Assemble the pork chops: Place chops in smaller baking dishes; remove foil. Spread with lemon mixture. Place pork chops in baking dish; arrange pineapple and onions evenly on top of chops.
Bake in preheated oven for 25 minutes, turning once. Magic 8-inch round baking pans (or larger, if you have a large pan) or pans with an outside edge. If pan has been cleaned, spray with a little water.
Remove chops; place on serving platter. Top with shredded pineapple and onions and serve with cherries and lemon sliced lemon slices.