Tropical Pork Chop Bake

4 to 6 pork chops
1 cup rice
1 20 oz. can canned pineapple chunks
1 envelope brown gravy mix
¼ cup chopped green bell peppers
1 cup water
salt
pepper

Cook regular rice following directions on the package. Season pork chops and brown in pan. Drain pineapple saving ½ cup of juice. Combine with gravy mix, water, green pepper, cooked rice and pineapple. Spoon into shallow pan. Top with browned chops. Bake for 40 to 50 minutes until chops are tender and well cooked.

Source: Mary Dean