8 pork chops
1 1/3 c. brown sugar, firmly packed
4 tbsp. cornstarch
1 c. water
4 tsp. dry mustard
1/2 c. finely chopped onion
1 1/3 c. vinegar (apple cider)
4 tbsp. soy sauce
2 c. crushed pineapple, undrained
Salt and pepper
1 c. catsup

Spray large pan (17 1/2 x 12 1/2 or large cookie sheet with edges) with no stick spray. Arrange pork chops side by side. Brown in 450 degree oven for 20-30 minutes. Drain off fat.

Combine remaining ingredients except salt and pepper in a saucepan. Stir smooth. Cook over medium heat until thick and glossy, stirring constantly. Sprinkle salt and pepper over browned pork chops. Spoon half the Sweet and Sour sauce over pork chops.

Reduce oven heat to 350 degrees and bake for 45 minutes. Turn pork chops over and cover with remaining sauce. Be sure to stir sauce on edge of pan to middle so it doesn't get too thick. Bake 30 minutes more. Serve with rice and top with sauce.