• 1 Tbs. vegetable oil
• 4 rib pork chops, cut 3/4 inch thick
• 1/2 lb. pineapple chunks, undrained
• 1/4 cup ketchup
• 1 small onion, sliced
• 1 medium green bell pepper, seeded and cut into 1 inch chunks
• 1/2 cup water
• 2 tsp. cornstarch

Heat oil in a heavy nonstick skillet over medium-high heat. Cook chops 2 minutes per side, until browned. Drain excess fat. Combine pineapple (with its juice), ketchup, onion, and salt and pepper to taste in a bowl. Pour over chops. Cover and simmer 10 minutes. Stir in green pepper. Turn and baste chops. Cover and simmer another 10 minutes, or until chops are cooked throughout. Combine water and cornstarch in a jar with a tight-fitting lid. Shake vigorously. Stir into skillet and cook until mixture is thickened

Per serving: calories 169, fat 6.0g, 31% calories from fat, cholesterol 35mg, protein 13.6g, carbohydrates 16.3g, fiber 1.5g, sugar 10.4g, sodium 209mg, diet points 4.1.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.8, Fruit: 0.5, Bread: 0.1, Lean meat: 0.0, Fat: 0.9, Sugar: 0.3, Very lean meat protein: 1.8

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The recommended wine is: Gewürztraminer.