6 pork chops
2 tsp. shortening
1 tsp. salt
1/4 tsp. pepper
1/2 c. lemon juice
1 (20 oz.) pineapple chunks in heavy syrup
1 c. sliced carrots
6 green pepper rings
1/4 c. honey
1/4 c. chopped onion
1 tsp. soy sauce
3 tsp. cornstarch
1 tsp. instant beef bouillon

Brown chops in shortening. Put in baking pan. Season with salt and pepper. Add carrots.

Combine in saucepan lemon juice, honey, onion, soy sauce, bouillon and half of pineapple syrup. In small bowl, mix remaining syrup and cornstarch until smooth. Stir into lemon juice mixture, cook stirring until thickened. Pour over chops. Cover. Bake in 350 degree oven for 50-60 minutes or until tender.

Add pineapple chunks. Top each chop with pepper ring. Bake uncovered 10 minutes longer.