6 pork loin chops
2 tbsp. shortening
1 tsp. salt
1/4 tsp. pepper
1/2 c. ReaLemon juice
1/4 c. clover honey
1/4 c. chopped onion
1 tsp. beef instant bouillon
1 tbsp. soy sauce
1 (20 oz.) can pineapple chunks, drain & reserve syrup
3 tbsp. cornstarch
1 c. thinly sliced carrots
6 green pepper rings

In large skillet, brown chops in shortening. Remove chops to greased 9 x 13 inch baking pan; season with salt and pepper. Add carrots.

In saucepan combine ReaLemon, honey, onion, soy sauce, bouillon and half the pineapple syrup.

In small bowl mix remaining pineapple syrup and cornstarch until smooth; stir into ReaLemon mixture. Cook, stirring, until thickened; pour over chops. Cover; bake in 350 degree oven 50-60 minutes or until tender. Add pineapple chunks; top each chop with a pepper ring. Bake covered, 10 minutes longer. 6 servings.