6 center cut pork chops
1/2 c. lemon juice
3 tbsp. cornstarch
1/2 c. brown sugar
1/4 c. chopped onion
1 tbsp. soy sauce
1 tsp. chicken instant bouillon (or 1 bouillon cube)
20 oz. can pineapple chunks (drain & reserve syrup)
1 c. sliced carrots
1 bell pepper, cut into rings

In large oven proof skillet, brown chops in oil. Remove chops. Pour off fat. In skillet combine lemon juice and cornstarch; mix well. Add sugar, onion, soy sauce, bouillon and pineapple syrup. Cook and stir until bouillon is dissolved. Add pork chops and carrots. Cover and bake 1 hour at 350 degrees (or until chops are tender). Add pineapple. Cover. Bake 10 more minutes. Garnish with green pepper. Serve with rice.