4 loin pork chops, 3/4″ thick
salt and white pepper
1/2 cup white wine
1/4 cup honey
2 tbsp wine vinegar
13 1/2 oz can pineapple chunks, drained and syrup reserved
2 green onions, sliced
1 green pepper, cut into 3/4″ chunks
1 tbsp corn starch
1 tbsp teriyaki sauce
1 tsp finely chopped mint

Trim all visible fat from pork chops. Brown chops slowly on both sides in an oven-proof skillet. Season with salt and pepper to taste. Combine white wine, honey, vinegar with 1/4 cup pineapple syrup and pour over pork chops. Cover and bake in a preheated 300° F oven for 1 hour or until tender. Remove the pork chops to a serving dish and keep warm. Add pineapple, onions, green pepper chunks to skillet and simmer, uncovered for 5 minutes. Combine cornstarch with teriyaki sauce & mint. Cook, stirring, until the mixture boils. Pour over the pork chops and serve. Makes 4 servings.