Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4                    loin chops 3/4 in. thick
                        salt and pepper
     1/2  cup           white wine
     1/4  cup           honey
   2      tablespoons   wine vinegar
  13 1/4  ounces        pineapple chunks -- drained and syrup
                        -- reserved
   2                    green onions -- sliced
   1                    green pepper -- cut in 3/4"chunks
   1      tablespoon    cornstarch
   1      tablespoon    teriyaki sauce
   1      teaspoon      mint -- finely chopped

Preparation:

1. Brown chops slowly on both sides in fat trimmed from chops in ovenproof skillet. Season with salt and pepper to taste. 2. Combine wine, honey and wine vinegar with 1/4 cup pineapple syrup and pour over chops. 3. Cover and bake in preheated 300 degree oven 1 hour, or until tender. Remove chops to serving dish and keep warm. 4. Add pineapple, onions and green pepper to skillet and simmer, uncovered, five minutes. 5. Combine cornstarch with teriyaki sauce and mint and stir into skillet. Cook, stirring, until mixture boils. Pour over chops.