6 pork loin chips, cut 3/4-1" thick
2 tbsp. shortening
1 tsp. salt
1/4 tsp. pepper
1/2 c. reconstituted lemon juice
1/4 c. honey
1/4 c. chopped onion
1 tbsp. soy sauce
1 tsp. beef flavor bouillon (optional)
1 (20 oz.) can pineapple chunks in heavy syrup, well drained, reserving syrup
3 tbsp. cornstarch
1 c. thinly sliced carrots
6 green pepper rings

In large skillet, brown chops in shortening. Spray a shallow 3 quart baking pan with Pam. Remove chops to baking pan; season with salt and pepper. Add carrots.

In saucepan, combine lemon juice, honey, onion, soy sauce, bouillon and half the pineapple syrup.

In a small bowl, mix remaining pineapple syrup and cornstarch until smooth; stir into lemon juice mixture. Cook, stirring until thickened; pour over chops. Cover; bake at 350 degrees for 50-60 minutes or until tender. Add pineapple chunks; top each chop with a pepper ring. Bake covered 10 minutes longer. Refrigerate leftovers.