4 rib pork chops, 3/4" thick
1 tbsp. vegetable oil
1 (8 oz.) can pineapple chunks
1/4 c. ketchup
1 sm. onion, sliced
1/4 tsp. salt
1/8 tsp. pepper
1 med. green pepper, cut into 1" chunks

In large skillet, quickly brown pork chops in vegetable oil. Drain excess fat. Combine pineapple chunks and juice with ketchup, sliced onion, salt and pepper. Pour over chops. Cover, simmer 10 minutes. Turn and baste chops. Stir in green pepper. Cover and simmer 10 to 15 minutes longer or until chops are tender. Thicken sauce with a cornstarch-water mixture. Makes 4 servings, about 1 1/2 cups sauce.