6 (1/2"-3/4" thick) pork chops
Salt & pepper
2 tbsp. vegetable oil
1 (15 1/4 oz.) can pineapple chunks, undrained
1 lg. onion, chopped
1/4 c. celery leaves, finely chopped
1 clove garlic, minced
12 pitted prunes
2 tbsp. soy sauce
1/2 tsp. dried whole marjoram
1 c. celery, diagonally sliced

Sprinkle pork chops lightly with salt and pepper. Heat oil in an electric skillet over medium heat. Brown pork chops on both sides; drain off pan drippings.

Combine next 7 ingredients, mixing well; pour over pork chops. Cover, reduce heat, and simmer 25 minutes. Add celery; cook and simmer an additional 15 minutes. Serve over Fluffy Ginger Rice. Yield: 6 servings.