4 rib or loin pork chops
1 1/2 tsp. salt
1/4 c. water
1 chicken bouillon cube
1 c. hot water
1/2 tsp. Worcestershire sauce
1 tsp. soy sauce
1/3 c. pineapple juice
1 tbsp. vinegar
1/4 tsp. prepared mustard
2 tbsp. cornstarch
2 tbsp. cold water
1 (9 oz.) can sliced pineapple, cubed
1/2 green pepper, slice in thin strips
1 med. tomato, cubed
1/2 c. chopped celery
4 c. hot cooked rice

Brown chops thoroughly without added fat. Salt. Add the 1/4 cup water and cover; simmer 30 minutes. Remove chops and pour off fat. In the skillet melt bouillon cube in the hot water and add Worcestershire sauce, soy sauce, pineapple juice, vinegar and mustard. Combine cornstarch with 2 tablespoons water. Stir into skillet mixture and simmer until thick, stirring constantly. Add chops and remaining ingredients, except rice, and simmer 5 minutes. Serve over the hot rice.