4 ribs or loin pork chops
1 1/2 tsp. salt
1/4 c. water
1 chicken bouillon cube
1 c. hot water
1/2 tsp. Worcestershire sauce
1 tsp. soy sauce
1 tbsp. vinegar
1/4 tsp. prepared mustard
2 tbsp. cornstarch
2 tbsp. cold water
1 (9 oz.) can sliced pineapple or chunks
1/2 green pepper, sliced
1 tomato, cubed
1/2 c. chopped celery
4 c. hot cooked rice, optional

Brown chops thoroughly without added fat. Salt. Add the 1/4 cup water and cover. Simmer for 30 minutes. Remove chops and pour off fat.

In the skillet, melt the bouillon cube in the hot water and add Worcestershire sauce, soy sauce, pineapple juice, vinegar and mustard.

Combine cornstarch with 2 tablespoons water, stir into skillet mixture and simmer until thick, stirring constantly. Add chops and remaining ingredients, except rice and cook for 5 minutes. May be served over steamed rice or plain. Makes 4 portions.