4 to 6 pork chops
Salt and pepper
1/4 c. vegetable oil
1 c. chopped onions
1 can (20 oz.) pineapple chunks (drain reserve syrup)
1/4 c. dry sherry, optional
1 tbsp. cornstarch
1/2 tsp. powder ginger
3 tbsp. soy sauce
1 c. sliced celery
1 c. thinly sliced carrots
2 c. hot cooked rice

Season pork chops with salt and pepper. Brown each side in oil. Remove all but 2 teaspoons fat. Add onions and saute lightly. Stir in pineapple syrup and water to make 1 1/4 cups. Add sherry. Cover and simmer 30 minutes or until tender. Blend cornstarch, ginger and soy sauce. Stir into chops. Cook about 1 minute or until slightly thickened. Add celery, carrots, and pineapple chunks. Cover and cook until vegetables are tender crisp, about 10 minutes. Serve with fluffy rice.