4 to 6 pork chops
Salt
1/4 c. flour
1/2 c. Crisco
1 (16 oz.) can pineapple juice
1 tbsp. water
3/4 c. water
1 tsp. sugar
1 tsp. lemon juice
1/4 tsp. cinnamon
1/4 tsp. nutmeg
1 tsp. cornstarch
4 to 6 slices pineapple

Trim fat from chops. Sprinkle chops with salt; coat with flour. Brown chops on both sides in hot Crisco. Drain excess fat. Add pineapple juice, 3/4 cup water, sugar, lemon juice, and spices. Simmer over low heat for 30 minutes. Combine cornstarch and 1 tablespoon cold water. Add to chops. Cook until sauce thickens. Top each chop with pineapple slice. Cook for 5 minutes. Serve. Good with rice.