- Place 1 tbsp. of olive oil in a frying pan and heat it up. Then add four pork chops and brown them on each side. In a mixing bowl combine 1/4 cup of pineapple juice, 2 cups of chopped onions, 4 tbsp. of soy sauce, 1/2 cup of brown sugar, 1/2 tsp. of ginger and a pinch of salt and pepper. Pour this mixture over the pork chops and then cover the pan. Cook over medium heat for an hour. In a clean bowl combine 1/4 cup of cornstarch and 1 1/2 cups of water. Place this mixture in a separate skillet and add 1 cup of pineapple chunks, 1 cup of water chestnuts and one chopped up bell pepper. Cook until the sauce thickens. This should take about 20 minutes. Pour over the pork chops and mix everything together. Serve hot.
- Place 1 tbsp. of olive oil in a pan and heat over medium heat. Add four pork chops and brown on both sides. In a separate pan combine 3/4 cup of brown sugar, 2 tbsp. of cornstarch, 1/2 cup of water, 2 tsp. of dry mustard, 1/4 cup of chopped onions, 3/4 cup of apple cider vinegar, 2 tbsp. of soy sauce, 1/2 cup of ketchup and 1 cup of crushed pineapples. Cook over medium heat, stirring often. Once the sauce becomes thick, pour over the pork chops in a baking pan. Cook in the oven at 350 degrees Fahrenheit for 45 minutes. Salt and pepper to taste.
- Place 1 tbsp. of olive oil in a pan and heat it up. Set four pork chops in the pan and brown on both sides. Remove and place the pork chops in a baking dish. Set one onion slice on each pork chop. In a mixing bowl combine 4 tbsp. of brown sugar, 4 tbsp. of ketchup, 1/8 tsp. of lemon juice and 1 cup of water. Pour over the pork chops. Cover the baking dish with aluminum foil and bake at 350 degrees F. for 45 minutes.
