4 lean chops
Salt & flour
2 tbsp. vegetable oil
1 (13 1/4 oz.) can pineapple chunks, drained
1 sm. green pepper, cut into rings
1 c. chicken broth
1 c. sugar
1 c. vinegar
1/3 c. catsup
2 tbsp. cornstarch
1/4 c. water
Hot cooked rice

Sprinkle chops with salt and flour; brown in hot oil. Place in shallow 10 inch casserole. Top with pepper rings and pineapple. Combine next 4 ingredients in pan, bring to a boil. Reduce heat.

Mix cornstarch and water. Add to broth mixture and cook until thick and bubbly. Pour over chops. Cover and bake at 325 degrees for 1 hour or until done.

One chicken bouillon cube dissolved in 1 cup water may be substitute for broth.