In a large skillet, quickly brown the pork chops in the vegetable oil. Drain off excess fat. Combine pineapple chunks and juice with ketchup, onion, salt and pepper; pour over chops. Cover; simmer 10 minutes. Turn and baste chops. Stir in green pepper, cut into 1 inch chunks. Cover and simmer 10-15 minutes longer or until chops are tender. Thicken sauce with a cornstarch-water mixture.

Makes 4 servings.