1 can (20 ounces) unsweetened pineapple chunks, drained
1 small green pepper, cut into rings
1 cup sugar
2 tablespoons cornstarch
1 cup chicken broth
1 cup cider vinegar
1/3 cup ketchup
1/4 cup cold water
Hot cooked rice
In a large resealable plastic bag, combine the flour and salt. Add pork chops, one at a time, and shake to coat. In a large skillet, brown chops in oil on both sides. Transfer to a greased 13x9-in. baking dish. Top with pineapple and green pepper; set aside.
In a small saucepan, combine the sugar, cornstarch, broth, vinegar, ketchup and water until smooth. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Pour over chops. Bake, uncovered, at 325° for 40-45 minutes or until a thermometer reads 160°. Serve over rice.