1/2 c. chopped onion
1/2 c. chopped bell pepper
2 tbsp. flour
1 tsp. salt
1/4 tsp. black pepper
6 loin chops
6 slices pineapple
1 tbsp. cider vinegar
1/4 c. catsup
1/2 c. pineapple juice

Saute onion and pepper in one teaspoon oil. Remove from pan. Combine flour, salt and pepper. Shake chops in mix. Brown in skillet. Place pineapple slice on top of each chop, then top with sauteed ingredients. Combine vinegar, catsup and juice. Mix well and pour over chops. Simmer for 45 minutes. Serve with rice.