6 center cut pork chops
1 (8 oz.) can crushed pineapple with juice
2 tbsp. packed brown sugar
1/4 c. wine vinegar
1/4 c. honey

Trim chops. Use excess fat in large skillet and cook over medium heat. When fat begins to sizzle, add chops. Cook 2-3 minutes on each side until lightly brown. Remove pieces of fat and pour off fatty drippings.

In small bowl, combine remaining ingredients until well blended. Pour over chops. Cover, cook over medium heat, turning chops occasionally, 30 minutes or until tender. Makes 6 servings.