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Pork Chops Hawaiian

4 loin chops 3/4 in. thick
salt and pepper
1/2 cup white wine
1/4 cup honey
2 Tablespoons wine vinegar
1 can (13 1/4 oz.) pineapple chunks, drained and syrup reserved
2 green onions, sliced
1 green pepper, cut in 3/4 in. chunks
1 tablespoon cornstarch
1 tablespoon Hawaiian teriyaki sauce
1 teaspoon finely chopped mint

Brown chops slowly on both sides in fat trimmed from chops in
ovenproof skillet. Season with salt and pepper to taste.

Combine wine, honey and wine vinegar with 1/4 cup pineapple syrup
and pour over chops.

Cover and bake in preheated 300 degree oven 1 hour, or until tender.
Remove chops to serving dish and keep warm.

Add pineapple, onions and green pepper to skillet and simmer,
uncovered, 5 minutes.

Combine cornstarch with teriyaki sauce and mint and stir into
skillet. Cook, stirring, until mixture boils. Pour over chops.
Makes 4 servings.

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