4 pork blade steaks, about 1 1/2 lbs.
1 tbsp. oil
1 (8 oz.) can crushed pineapple
2 tbsp. soy sauce
2 tbsp. vinegar
1 tsp. sugar
1/2 tsp. ground ginger
2 med. carrots, bias sliced, 1/4" thick
1/2 sm. onion, cut into wedges
1 sm. green pepper, cut into bite sized strips
1 1/2 tsp. cornstarch

In skillet brown pork on both sides in hot oil. Remove from skillet; set aside.

Drain fat from skillet. Drain pineapple, reserving juice. Add water to juice to make 1/2 cup liquid. Combine pineapple juice mixture with soy sauce, vinegar, sugar and ginger. Add to skillet along with the carrots and onion. Return pork to skillet; cover and simmer 20 to 25 minutes or until meat and carrots are tender. Add green pepper, stirring into sauce. Cover and simmer 3 minutes. Remove steaks from skillet. Combine the crushed pineapple and cornstarch; add to skillet. Cook and stir until thickened and bubbly. Cook and stir 1 to 2 minutes longer. Return steaks to skillet; spoon sauce over. Makes 4 servings.