1 can (20 oz.) pineapple chunks, drained, reserve juice
1 1/4 c. catsup
1 tbsp. packed brown sugar
1 tbsp. cider vinegar
4 med. size carrots, sliced
1/2 green bell pepper, cut in chunks
4 (1") thick loin or rib pork chops
2 tbsp. vegetable oil

Cook pineapple juice, catsup, brown sugar and vinegar in saucepan 5 minutes until hot and blended. Add carrots, pineapple and green pepper. Remove from heat. Brown pork chops in oil in skillet.

Arrange in single layer in shallow baking dish. Spread pineapple - vegetable mixture over top. Cover with foil and bake in 350 degree oven 1 hour or until chops are done and vegetables are crisp tender. Serves 4. Serve with rice.