2 tbsp. salad oil
6 lean pork chops
Salt & pepper
1 tbsp. oregano
1 (8 oz.) can tomato sauce
1/2 c. water
1 tbsp. brown sugar
1 tsp. dry mustard
1 can crushed pineapple

In heavy skillet, heat oil; season chops with combined salt, pepper and oregano. Brown in the oil on both sides about 15 minutes. Remove to a shallow baking dish or casserole and pour the combined tomato sauce, water, brown sugar and mustard over the chops. Cover. Bake in oven until chops are almost tender, about 1 hour at 350 degrees. Spoon the crushed pineapple over each chop and continue baking until tender.