6 pork chops
1 tbsp. butter
1/4 tsp. pepper
1/2 c. lemon juice
1/4 c. honey
6 yellow pepper rings (optional)
1/4 c. onions, chopped
1 tbsp. soy sauce
1 (20 oz.) pineapple chunks in heavy syrup (drained, reserve syrup)
1 c. carrots (sliced)

Brown chops slowly in skillet. Spray a 3 quart baking pan with Pam oil spray. Remove chops to pan. Season with pepper. Add carrots. In saucepan combine lemon juice, honey, onions, soy sauce and half pineapple syrup. In mall bowl mix remaining pineapple syrup and corn starch until smooth.

Stir in lemon mixture. Cook until thick, stirring constantly. Pour over chops. Cover and bake in 350 degree oven for 50 minutes. Add pineapple chunks and pepper rings and bake covered for 10 minutes longer.