Pork Chops with Pineapple

If you're looking for a way to use pork chops, this one from the "Other Meats" file in the "Meat & Meatless" folder is really good and easy to make:

2 T    oil
4    lean pork chops, ¾” thick
1 sm    green pepper, chopped
1 sm    onion, chopped
1 can    16-oz unsweetened pineapple chunks
1 T    cornstarch
½ C    peanut butter

Heat oil in lrg skillet and brown chops on both sides.  Remove from pan.  In same skillet sauté peppers and onions until soft.  Drain pineapple chunks, reserving juice in 2-C measure.  Add enough water to equal 1 ½ C liquid, then stir in cornstarch until dissolved.  Pour cornstarch mixture into skillet, blend in peanut butter, and cook until sauce thickens, stirring constantly.  Add pineapple chunks.  Pour a thin layer of sauce on bottom of 2-qt casserole.  Add chops, then remaining sauce.  Bake at 325 degrees for 50 min, or until chops are cooked through.  Serve with brown rice.  Yields 4 servings.