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

Trim fat from chops. Sprinkle chops with salt and coat with flour. Brown chops on both sides in hot Crisco. Drain fat and add pineapple juice, 3/4 cup water, sugar, lemon juice and spices. Simmer over low heat for 30 minutes.

Combine cornstarch and cold water, add to chops. Cook and stir until sauce thickens. Top each chop with pineapple slice and cook 5 minutes.