6 pork chops (3/4 to 1 inch thick)
1 tbsp. shortening
1 can Dole pineapple, sliced (1 lb., 4 oz.)
1/2 c. Kikkoman teriyaki sauce
4 tsp. cornstarch
1 tbsp. water

Brown chops slowly in shortening; pour off drippings. Drain pineapple, reserving all syrup. Combine syrup and teriyaki sauce; pour over chops. Cover and simmer about 45 minutes or until tender. Blend together cornstarch and water. Remove chops from sauce and stir in cornstarch mixture.

Bring to boil and cook until sauce thickens, add chops and pineapple and cook only until mixture coats and glazes meat and pineapple. Makes 4 to 6 servings.