4 (1/2-inch-thick) pork chops, fat removed
Salt and pepper to taste
Low-sodium soy sauce
1 (8-ounce) can sliced pineapple in its own juice, drained and juice reserved
In a non-stick skillet over medium heat, brown chops on both sides. Season with salt and pepper to taste. Sprinkle about three dashes of soy sauce, or to taste, on each pork chop. Pour pineapple juice down side of skillet. Arrange pineapple slices on top of chops. Cover and simmer about 1 hour, or until chops are tender. Remove chops to a platter and keep warm. Cook drippings down over low heat until about 4 tablespoons remain; pour over chops. Makes 4 servings.