4 large pork shoulder chops
450 tin pineapple pieces
1 medium onion, sliced into rings
2-3 cloves garlic, crushed
1 Tbs soy sauce
1 Tbs worcester sauce
3/4 cup onion stock
1 Tbs brown sugar
2 Tbs cornflour
ground pepper
Drain pineapple juice into small bowl. Spread pineapple pieces & onion rings over the bottom of ovenproof baking dish, lie chops on top. Add crushed garlic, soy sauce, worcester sauce, onion, stock, brown sugar & ground pepper to pineapple juice. Blend in cornflour until lumpfree. Pour over chops & bake 180 degC 20 mins then stir sauce & turn chops. Cook further 20 minutes.