6 pork chops 1 salt 350 ml dry wine 140 gr bell pepper 120 gr onions 1 clove garlic 16 ml soy sauce 1 package pinapple chunks
Instructions
Add the soy sauce and syrup from the pineapple. Stir and simmer until more or less thick. Add the pineapple chunks and bring to a boil. Serve over pork chops and hot cooked rice. From Justin Wilson's "Gourmet and Gourmand Cookbook"