4 pork chops
Salt & pepper
1 (8 1/2 oz.) can pineapple slices
1/2 c. boiling water
1 chicken bouillon cube
1/2 c. whole cranberry sauce
2 tbsp. brown sugar
2 tbsp. vinegar
1 green pepper, cut in 1" strips
2 tbsp. cornstarch

Trim fat from chops. In skillet cook trimming until 1 tablespoon fat accumulates. Discard trimmings. Brown the chops. Season with salt and pepper. Drain pineapple, reserving syrup. Continue boiling water, bouillon cube, cranberry sauce, brown sugar, vinegar and reserved syrup; add to chops. Cover and simmer 40 minutes. Add pineapple and green pepper; cover and cook 10 minutes more. Remove chops and pineapple. Combine cornstarch and 2 tablespoons cold water; stir into cranberry mixture. Cook and stir until thick and bubbly. Pour over chops. Serves 4.