20 oz. can pineapple chunks, drained
1 1/4 c. catsup
1 tbsp. brown sugar
1 tbsp. cider vinegar
4 carrots, sliced
1/2 of green pepper, cut in chunks
2 tbsp. vegetable oil
4 loin or rib pork chops, 1 inch thick

In saucepan, cook pineapple juice, catsup, sugar and vinegar until hot and flavors have blended. Add carrots, pineapple chunks, and green pepper. Remove from heat.

Brown pork chops in oil in a large skillet. Put the chops in a baking dish. Spread pineapple-vegetable mixture over the top. Cover with foil and bake for 1 hour at 350 degrees.