1 to 1 1/2 lbs. pork (4 pork chops with fat trimmed)

MARINADE:

1 tsp. salt
2 tsp. soy sauce
2 tsp. cornstarch
Dash of white pepper

SWEET AND SOUR SAUCE:

1/2 c. pineapple juice
1/3 c. sugar
1 tbsp. cornstarch
1 tbsp. soy sauce
1/3 c. vinegar

INGREDIENTS:

3 green onions
1/2 c. carrots, diagonally sliced
2 tbsp. water
1 sm. green pepper, cubed
1 (8 oz.) can pineapple chunks, drained
2 tbsp. oil

Slice pork into strips and place in marinade at least one hour. Heat wok or frying pan until very hot. Add oil. Stir-fry pork until white; add carrots and water. Cover, cook 2 minutes; take out. Make sweet and sour sauce in wok, stirring all ingredients until clear and thick. Return pork mixture to wok; add pineapple. Bring to a boil. Add green pepper and onions. Cook 1/2 minute. Serve with hot, cooked rice.