6 pork chops, fat trimmed off
6 pineapple rings, drained
1/2 c. pineapple juice
1 tbsp. diet brown sugar
1/4 tsp. cinnamon
Dash of rosemary leaves
1 c. celery, cut into chunks
1 green pepper, cut into strips

Brown chops on both sides in Pam-sprayed skillet. Remove chops. Clean pan of all fat.

In skillet, mix pineapple juice, sugar substitute, cinnamon and rosemary. Put chops in pan, sprinkle with salt and pepper. Add celery and cover. Simmer about 30 minutes.

Add green pepper strips, place pineapple rings on each chop. Cover and cook about 10 minutes longer. Arrange chops on serving plate with pineapple and pepper strips on top. Spoon juice over. Garnish platter with parsley.