1 to 1 1/2 lbs. pork chops
1 tsp. salt
2 tsp. soy sauce
Dash white pepper
3 green onions
1/2 c. carrots
2 tbsp. water
1 c. sweet & sour sauce
1 sm. green pepper
1 (8 oz.) can pineapple chunks
2 tbsp. oil (for stir-frying)
2 tsp. cornstarch

Slice pork thinly; trim fat. Mix with salt, soy sauce, pepper and cornstarch. Let stand 20 minutes. Heat wok or skillet on high heat with oil. Stir fry pork until white. Add diagonally sliced carrots and water; cover; cook 2 minutes. Add sweet and sour sauce, pineapple; bring to boil. Add green onions, cut in 2 inch lengths, including tops. Add pepper. Cook 1/2 minute or until bubbly. Serve with hot rice.