PINEAPPLE PORK CHOPS

Serves 4

4 loin pork chops, 3/4" thick

1/4 tsp pepper

1 tsp salt

1/4 cup flour

2 tbsp margarine (I substituted 1 tbsp butter and 1 tbsp oil)

1 can (20 oz) pineapple chunks in own juice

3/4 cup light karo corn syrup

1/3 cup lemon juice

3 tbsp catsup

2 tbsp soy sauce

1 green pepper  (will be substituting red pepper; just a preference of mine), sliced

In a dish, mix the seasonings and coat the pork chops with the mixture. With a meat mallet, pound chops on both sides.

In a skillet, melt 2 tbsp margarine (or substitution) over medium heat. Add chops and cook 20 minutes, or until tender.  Remove the chops and keep warm.  Drain off fat.

In the skillet, stir in pineapple chunks, corn syrup, lemon juice, catsup and soy sauce.  Boil for 25 minutes, stirring occasionally, until reduced by half. Add sliced red pepper and cook for 1 minute.  Serve with noodles.

REVIEW:  After reading the recipe, I wasn't very excited to try it, but it was really good!