4 boneless pork chops
1 small yellow onion, sliced into rings
1 small red bell pepper, sliced into rings
1 small green bell pepper, sliced into rings
1 20-ounce can pineapple tidbits
1 teaspoon dry mustard
1 tablespoon cornstarch
2 tablespoons honey
1 tablespoon apple cider vinegar
1 teaspoon Worcestershire sauce
1 teaspoon soy sauce
Preheat oven to 350-degres. Place pork chops in a 13 x 9 x 2-inch casserole lightly coated with cooking spray. Arrange onion and pepper rings on top. Drain pineapple chunks and reserve juice. Add enough water to make 1 cup. Place pineapple over vegetables. Blend mustard, honey and cornstarch in a small saucepan. Stir in pineapple juice/water and vinegar. Over medium heat, stir until mixture boils and thickens. Remove from heat and blend in Worcestershire sauce and soy sauce. Pour over top and bake for 30 minutes. Uncover and bake another 10 to 15 minutes or until pork is well done.
Yield: 4 servings.