4 to 6 pork chops
1 (20 oz.) can pineapple chunks
2 tbsp. cornstarch
1/2 c. brown sugar
1/2 c. Ott's French dressing
1 tbsp. vinegar
3 to 4 sliced carrots

Brown pork chops in large skillet, and set aside. Mix pineapple juice and cornstarch, add brown sugar, Ott's and vinegar. Pour into skillet and bring to boil over medium heat, stirring frequently. Reduce heat to low, add pork chops, pineapple and carrots. Cover and simmer for 45 minutes.

Other meats such as chicken, ham, and chunked pork steak my be used in this recipe.