6 lean pork chops
1/4 c. vegetable oil
1 green pepper, cut in squares
1 c. sliced celery
1 sm. onion, cut in 1/8's
3 tbsp. brown sugar, packed
2 tbsp. cornstarch
1 tsp. salt
1/2 c. orange juice
1/2 c. vinegar
1 can (15 oz.) tomato sauce
1 (8 oz.) can sliced pineapple, undrained & quartered

Brown chops in oil. Remove and set aside. Add green pepper and celery to skillet. Saute lightly. Drain off oil. Mix cornstarch. Add with remaining ingredients in skillet. Cook stirring constantly until thickened. Return chops to skillet. Cover and simmer 30 minutes over low heat, stirring once or twice.