6 pork chops
1 tsp. salt
1/2 c. lemon juice
1/4 c. honey
1/4 c.chopped onion
1 Tbsp. soy sauce
1 tsp. instant beef bouillon
1 (20 oz) can pineapple chunks in heavy syrup, well drained,(reserve
3 Tbsp. cornstarch
1 c. thinly sliced carrots
6 green pepper rings.
In a large skillet, brown chops in shortening. Spray a shallow 3
quart baking dish with Pam. Remove chops to dish. Season with
salt and pepper. Add carrots and onion.
In a saucepan, combine lemon juice, honey, soy sauce,
bouillon,cornstarch and half of the pineapple juice. Stir and cook
till smooth and thickened. Pour over chops. Bake, covered in a
350 degrees oven for 50 to 60 minutes, or until tender. Add pineapple
chunks and top each chop with a pepper ring. Bake, covered 10
minutes longer. Serves 6.
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