20 oz. can pineapple chunks, drained (reserve juice)
1 1/4 c. catsup
1 tbsp. brown sugar
1 tbsp. vinegar
6 carrots, sliced
1 green pepper, cut in chunks
4 (1" thick) loin pork chops
2 tbsp. oil

Brown chops in oil and then drain. Cook pineapple juice, catsup, brown sugar, and vinegar in saucepan for 5 minutes. Add carrots, pineapple and brown sugar. Arrange pork chops in single layer in 9"x13" baking dish. Spread pineapple vegetable mixture over top. Cover with foil and bake in 350 degree oven for 1 hour 15 minutes. Serve over a bed of rice.