1/2 c. chopped onion
1/2 c. chopped green pepper
2 tbsp. flour
1 tsp. salt
1/4 tsp. pepper
6 loin pork chops, trimmed
6 pineapple slices, unsweetened (drain juice and reserve)
1 tbsp. vinegar
1/4 c. catsup
1/2 c. pineapple juice

In large skillet sprayed with vegetable pan spray, cook onion and green pepper, until onion is clear. Remove from skillet.

Mix flour, salt and pepper in plastic bag. Add chops, one at a time; shake to coat meat.

Brown chops in skillet.

Place pineapple slice on top of each chop. Sprinkle with onion and green pepper. Combine vinegar, catsup and juice to make sauce. Pour over chops. Simmer 45 minutes or until chops are done.