4 (3/4 inch thick) rib pork chops
1 tbsp. vegetable oil
1 (8 oz.) can pineapple chunks and juice
1/4 c. ketchup
1 sm. onion, sliced
1/4 tsp. salt
1/8 tsp. pepper
1 med. green pepper

In a large skillet, quickly brown the pork chops in the vegetable oil. Drain off excess fat. Combine pineapple chunks and juice with ketchup, onion, salt and pepper; pour over chops. Cover; simmer 10 minutes.

Turn and baste chops. Stir in green pepper, cut into 1 inch chunks. Cover and simmer 10-15 minutes longer or until chops are tender. Thicken sauce with a cornstarch-water mixture. Makes 4 servings.