4-6 pork chops, cut 1/2" thick
1 tbsp. cooking oil
1 (8 oz.) can crushed pineapple (juice pack)
2 tbsp. soy sauce
2 tbsp. vinegar
1 tsp. sugar
1/2 tsp. ground ginger
2 med. carrots, peeled, bias sliced 1/4" thick (approx. 1 cup)
1 sm. onion, cut into wedges
1 sm. green pepper, seeded & cut into bite-sized pieces
1 1/2 tsp. cornstarch

In skillet brown pork on both sides in hot oil. Remove from skillet; set aside. Drain excess fat from skillet. Drain pineapple, reserving juice. Add water to juice to make 1/2 cup liquid.

Combine pineapple juice mixture with soy sauce, vinegar, sugar and ginger. Add to skillet along with carrots and onion. Return pork to skillet; cover and simmer 20-25 minutes or until meat and carrots are tender. Add green pepper, stirring into sauce. Cover and simmer 3 minutes. Remove pork from skillet.

Combine the crushed pineapple and the cornstarch; add to skillet. Cook and stir until thickened and bubbly. Cook and stir 1-2 minutes. Return pork to skillet; spoon sauce over. (4-6 servings.)