6 pork chops, cut 1/4 inch thick
Salt and pepper
2 tbsp. butter
1 (8 oz.) can crushed pineapple
1 c. water
3/4 tsp. salt
1 1/2 c. Minute rice

Season chops with salt and pepper. Brown well in butter in large skillet. Add pineapple. Reduce heat; cover and simmer until tender, about 20 minutes. Always cook pork thoroughly. Move chops to one side; add water and salt. Bring to a boil. Stir in rice. Cover; remove from heat. Let stand 5 minutes. Makes 3 or 4 servings.