4 pork chops
1 oz (25g) white cooking fat
Sauce
1 x 12 oz (340g) tin pineapple cubes
4 tablespoons wine vinegar
3 oz (75g) soft light brown sugar
1 tablespoon soy sauce
1/4 level teaspoon salt
2 level tablespoons cornflour
Trim the pork chops and place in a roasting tin. Dot the fat on the chops. Cook above centre in an oven heated to 400°F (200°C) or Gas no. 6 for about 15 minutes, turning the chops once, to brown on both sides.
Meanwhile, prepare the sauce. Drain the pineapple and make up the syrup to 1/2 pint (300m1) with water. Combine the syrup with the vinegar, brown sugar, soy sauce and salt. Put the cornflour into a saucepan and moisten with a little of the liquid to make a smooth paste. Stir in the remaining liquid and cook over moderate heat until boiling and thickened. Add the pineapple cubes and draw off the heat.
Lower the oven temperature to 350°F (180°C) or Gas no. 4. Pour off the fat in the roasting tin, then pour the sauce over the chops, coating each one thoroughly. Cover with a square of kitchen foil, return to the oven and cook for a further 45-50 minutes, basting once or twice. Using a fish slice, transfer the pork chops to a warmed serving platter and spoon over the sauce from the roasting tin. Serve with croquette potatoes or plain boiled rice.