8 center cut pork chops
4 med. white onions, chopped
2 lg. Bell peppers, chopped
2 tbsp. Polander's chopped garlic
1 (10 oz.) can Ro-tel diced tomatoes & green chilies
2 tbsp. fresh parsley, chopped
2 tsp. Cajun seasoning
2 tsp. J.D.'s Magic
1 can chicken broth
3 tbsp. flour
3 tbsp. olive oil
1 tsp. salt
8 oz. mushrooms
4 oz. Kikkoman bake & glaze sauce
1 (14 oz.) can chunk pineapple

Salt and pepper both sides of pork chops. Fry chops in oil on both sides until golden brown. Remove and set aside. In large saucepan, heat olive oil over medium heat. Add flour and stir to make a roux. When roux is golden brown, add onions, peppers, garlic and cook for 5 minutes or until vegetables are tender. Chicken broth, salt and chops and cook, covered, for 20 to 25 minutes on reduced heat to low-medium. Add glaze sauce, mushrooms and pineapple chunks and cook 20 minutes. Serve with rice.