6 lean pork chops, 3/4″ thick
1/2 cup chopped green onions
1/2 cup chopped green pepper
1 cup chopped celery
2 tbsp butter
3 cups cooked rice
1/2 cup crushed pineapple, drained
1/3 cup flaked coconut
1 tbsp grated orange rind
1 tsp salt
1/4 cup pineapple juice
1/4 cup orange juice
1 tbsp brown sugar
1 tsp prepared mustard
1 tbsp steak sauce

Brown pork chops slowly in lightly greased skillet. Cover and cook until almost tender, about 30 minutes. Saute onions, pepper and celery in butte until tender but not browned. Add rice, pineapple, coconut flakes, orange rind and salt. Toss lightly. Turn into a shallow casserole and top with pork chops. Mix remaining ingredients for glaze and brush over pork chops. Bake at 375° F for 30 minutes, brushing pork chops 2 or 3 times with the glaze mixture. Makes 6 servings.

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.