1 lb. pork cutlets in 1 inch chunks
2 tbsp. butter (butter)
2/3 c. celery, chopped
1/2 c. raw carrots, diced
4 1/2 oz. can water chestnuts, sliced
1 tbsp. minced onion
2 tbsp. soy sauce
12 oz. sour cream
Salt and pepper to taste
20 oz. can pineapple chunks, drained (save juice)

In large skillet brown cutlet pieces in butter; add celery, carrots, water chestnuts, onions, soy sauce, salt and pepper. Simmer, covered, until meat is tender, about 20 minutes. Add pineapple juice if needed.

Add sour cream and pineapple chunks just before serving. Blend and add enough heat to warm. Serve over hot rice or chow mein noodles. Serves 4.