6 pork chops, 3/4 inch thick
1 (1 lb.) can fruit cocktail
3 tbsp. vinegar
3 tbsp. brown sugar
1 tbsp. corn starch
1 tsp. instant minced onion
1/2 tsp. salt
1/4 tsp. dried dill weed

Brown chops; pour off excess fat. Drain fruit, reserving syrup. Add remaining ingredients to syrup; pour over chops in skillet. Cook, covered, over low heat 30 minutes or until tender, turning chops once or twice. Remove meat to platter. Stir fruit into sauce. Heat to boiling. Spoon sauce over chops.