6 center cut pork chops (about 1 3/4 lbs.)
1/2 c. lemon juice
3 tbsp. cornstarch
1/2 c. brown sugar, packed
1/4 c. onion, chopped
1 tbsp. soy sauce
1 tsp. chicken bouillon
1 (20 oz.) can pineapple chunks in heavy syrup, drained, reserving syrup
1 1/2 c. carrots, thinly sliced
Green pepper rings

Preheat oven to 350 degrees. In large skillet, brown chips in vegetable oil. Remove chops to baking pan and pour fat from skillet. Combine in skillet, lemon juice and cornstarch, mix well. Add sugar, onion, soy sauce, bouillon and pineapple syrup. Cook and stir until slightly thickened and bouillon is dissolved. Stir in carrots to coat and pour over chops. Cover and bake 1 hour or until tender. Add pineapple, cover and bake 10 minutes more. Garnish with green pepper and serve with rice or noodles. Good leftover.