4 pork chops (1/2" thick)
1 env. onion-mushroom soup mix
1 can (8 oz.) chunk pineapple in heavy syrup, drained (reserve syrup)

In large skillet, brown chops. Mix reserved syrup with enough water to equal 1 cup; blend in onion-mushroom soup mix and add to skillet. Simmer covered, turning occasionally, 40 minutes; top with pineapple and heat thoroughly. Serves 4.

Variation: Add 1/2 cup diced green pepper, 1/4 cup chopped pimento and 3/4 cup slivered almonds. You may also thicken juice with cornstarch.