6 pork chops (1 inch thick)
1 tsp. salt
1/4 tsp. pepper
1/2 c. finely chopped onions
1/4 c. finely chopped green pepper
2 cans (8 oz. each) tomato paste
1 tbsp. Worcestershire sauce
1/3 c. wine vinegar
1 tbsp. soy sauce
1/4 c. brown sugar
1/2 tsp. ground mustard
2 1/2 c. pineapple chunks with juice

Season chops with salt and pepper. Place in shallow roasting pan and bake for 45 minutes at 350 degrees. Pour off all excess fat. While chops are roasting, mix remaining ingredients and let stand to blend flavors. Pour over chops and bake 45 minutes longer, basting frequently.