Sweet ‘n’ Sour Pork Chops

6 center-cut pork chops
½ lemon juice
3 tbsp. cornstarch
½ cup packed brown sugar
¼ cup chopped onion
1 tbsp. soy sauce
1 tsp. chicken bouillon
1 20oz. can pineapple chunks in heavy syrup, drained, reserving syrup
1 cup thinly sliced carrots

In large oven proof skillet, brown chops in oil. Remove chops from skillet;
pour off fat. In skillet, combine juice and cornstarch; mix well. Add
sugar, onion, soy sauce, bouillon and reserved syrup; cook and stir until
slightly thickened and bouillon is dissolved. Add pork and carrots.

Cover; bake at 350° for 1 hour or until tender. Add pineapple; cover and bake
10 minutes longer. Garnish with bell green pepper slices; serve with rice,
if desired. Refrigerate leftovers.

Makes 6 servings