6 canned pineapple slices
18 whole cloves
6 pork chops
Salt and pepper
Butter
1 bell pepper, diced
1 lg. onion, chopped
1 c. chopped celery
1 c. rice
2 1/2 c. chicken broth
1/4 tsp. thyme
Brown sugar

Drain pineapple; stick 3 whole cloves into each slice. Add 3 tablespoons pineapple syrup. Cover and let stand at room temperature. Season pork chops with salt and pepper. Brown in greased skillet. Remove from pan.

Heat 2 tablespoons butter in pan and saute peppers, onion, and celery. Add rice and cook until rice is lightly browned. Stir in broth, salt, and thyme. Bring to boil and pour into large casserole.

Lay chops on top and cover tightly. Bake in 350 degree oven about 1 hour or until rice is fluffy and liquid is absorbed. Lay pineapple slices over chops and drizzle little pineapple juice over each. Sprinkle with little brown sugar. Dot with butter. Cook uncovered until pineapple is heated through and lightly browned.