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806 -- PINEAPPLE PORK CHOPS

6 pork chops
6 pineapple rings (canned in own
juice)
1/2 c. pineapple juice
1/4 tbsp. brown sugar substitute
1/4 tsp. cinnamon
Dash of rosemary leaves
1 c. celery, cut into strips
1 green pepper, cut into strips
Trim all fat from chops. Brown meat on both sides in Pam-sprayed skillet.
Remove chops. Clean pan of all fat. In skillet, mix pineapple juice and sugar
substitute. Add cinnamon and rosemary. Put chops in pan. Sprinkle with salt
and pepper. Add celery and cover. Simmer about 30 minutes. Add green pepper
strips. Place pineapple rings on each chop. Cover and cook about 10 minutes
longer. Arrange chops on serving platter. Place pineapple and pepper strips on
top. Spoon juice over. Garnish with parsley.
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