1 (20 oz.) can pineapple chunks, drained, reserve liquid
1 1/4 c. catsup or tomato sauce
1 tbsp. packed brown sugar
1 tbsp. cider vinegar
4 med. size carrots, sliced
4 pork chops
2 tbsp. vegetable oil

Cook pineapple juice, catsup, brown sugar, and vinegar in saucepan for 5 minutes. Add carrots and pineapple. Remove from heat. Meanwhile, brown pork chops in skillet. Arrange in bottom of baking dish. Spread vegetable mixture over top. Cover and bake at 350 degrees for 1 hour. Serve with rice.