6 ea Thick pork chops
1 x Salt & red cayenne pepper
1 1/2 c Dry white wine
1 c Bell pepper, chopped
1 c Onions, chopped
1 ea Clove garlic, chopped
3 T Soy sauce
1 cn Pinapple chunks (15 oz.)
Salt and red pepper the chops. Brown them slowly in a skillet. Add wine, bell pepper, onion, and garlic, Cover and simmer for 25 to 30 minutes. Remove pork chops, being sure to keep them warm.
Add the soy sauce and syrup from the pineapple. Stir and simmer until more or less thick. Add the pineapple chunks and bring to a boil. Serve over pork chops and hot cooked rice. From Justin Wilson’s “Gourmet and Gourmand Cookbook”