1 1/2 lbs. pork chops, thin or 1/2 inch thick
1 tbsp. cooking oil
1 (8 oz.) can pineapple chunks (juice pack)
2 tbsp. soy sauce
2 tbsp. vinegar
1 tsp. sugar
1/2 tsp. ground ginger
4 med. carrots, bias sliced 1/4 inch thick (2 c.)
1 sm. onion, cut into wedges
1 sm. green pepper, seeded and cut into bite size strips
1 med. tomato, cut into wedges
1 1/2 tsp. cornstarch

In a 10-inch skillet brown pork chops on both sides in hot oil (season lightly to taste with garlic salt and pepper). Remove from skillet and set aside. Drain excess fat from skillet.

Drain the pineapple chunks, reserving juice; add enough water to make 1/2 cup liquid. Combine pineapple juice mixture with soy sauce, vinegar, sugar and ground ginger. Add to skillet along with carrots and onion. Return the browned pork chops to skillet; cover and simmer 20-25 minutes or until meat and carrots are tender. Add green pepper strips, stirring into sauce. Cover and simmer about 3 minutes. Remove steaks from skillet; keep warm.

Combine the pineapple chunks and the cornstarch; add tomato wedges; then add the pineapple mixture to vegetables and juices in skillet. Cook and stir until mixture is thickened and bubbly. Cook and stir 1-2 minutes more. Return chops to skillet; spoon sauce over. Serves 4. Serve with buttered rice. (Chicken parts can be used in place of pork.)