8 med. pork chops
1 (8 oz.) can crushed pineapple
Salt and pepper to taste
2 tbsp. butter
1 c. water
1 1/2 c. Minute rice

Brown pork chops in deep skillet with butter. Add pineapple with juice from can. Reduce heat, cover and simmer until tender. Stack pork chops to one side, add water and bring to a boil. Stir in rice, cover and remove from heat. Let stand 5 minutes.