6 pork loin chops, 3/4 to 1 inch thick
2 tbsp. shortening
1 tsp. salt
1/4 tsp. pepper
1/2 c. real lemon juice
1/4 c. Sue Bee clover honey
1/4 c. onion, chopped
1 tbsp. soy sauce
1 tsp. beef flavor instant bouillon
1 (20 oz.) can pineapple chunks in heavy syrup, drained (reserve syrup)
3 tbsp. cornstarch
1 c. carrots, thinly sliced
6 green pepper rings

In large skillet, brown chops in shortening. Remove chops to baking dish. Season with salt and pepper. Add carrots. In saucepan, combine lemon juice, honey, onion, soy sauce, bouillon, and half the pineapple syrup. In small bowl, mix remaining pineapple syrup and cornstarch until smooth. Stir into lemon mixture. Cook, stirring until thickened; pour over chops. Cover and bake at 350 degrees for 50 to 60 minutes. Add pineapple chunks. Top each chop with pepper ring. Bake, uncovered, 10 minutes more.