Essie Andrews, F.H.S.

• 4 pork chops (3/4 inch thick)
• 2 Tbsp butter
• 1/4 cup chopped onion
• 1/4 cup green pepper
• 1 (13 1/2 oz) can pineapple chunks (undrained)
• 1 Tbsp cornstarch
• 2 Tbsp catsup
• 2 Tbsp vinegar
• 2 Tbsp soy sauce

In skillet over medium heat, brown chops on both sides. Cover; cook over low heat 30 minutes. About 15 minutes before meat is done, in medium saucepan in butter, sauté onion and green pepper until tender; add syrup drained from pineapple. Add cornstarch to last 3 ingredients. Stir into syrup mixture; cook, stirring until thickened. Add pineapple; heat. Drain chops; pour on sauce.

Cook 15 minutes or until fork-tender.

Makes 4 servings. Start about 55 minutes before serving.