Pork Chops Hawaiian

4 Bone-In Pork Chops
1 Tbsp Oil
1 C Beef Broth
1 can (15 1/2 oz) Pineapple
1/4 C Chopped Green Pepper
1 Tbsp Vinegar
1/4 Ketchup
1 Tbsp Brown Sugar
1 Tbsp Cornstarch
2 Tbsp Water
6 servings of Rice

- In skillet brown pork chops on each side in oil (just to avoid sticking if needed).
-Pour off fat.
-Combine remaining ingredients - except cornstarch- in bowl, stir, and pour into skillet.
-Cover and Simmer for approximately 45 minutes, stirring now and then.
-Depending upon Minute Rice or White Rice cook so it is ready in 45 minutes.
-Mix water and cornstarch. Pour into skillet and stir until thickened.
- To Serve Immediately: serve pork chops with rice, we like the sauce over the rice as well.
- To Freeze: Allow pork chops and sauce to cool. Place in Freezer Bag and store in Freezer until ready to use. I chose to freeze the green peppers separately and add it to the mix when reheating.
- Serving Day: Allow to thaw completely. Add Green Peppers. Stir and reheat. Serve with Rice.

-If you don't like mushy green peppers I would suggest adding them during the last 5-10 minutes of cooking.