Sweet and Sour Pork Chops

6 pork chops, about 3/4 inch thick
1 large onion, peeled and sliced
1 clove garlic, minced
1 cup pineapple juice
8 ounces tomato sauce
2 tablespoons lemon juice
1/4 cup firmly-packed brown sugar
1 teaspoon salt
3 cups hot cooked rice
2 tablespoons flour

Oven: 350 degrees

Trim any excess fat from the meat. Brown slowly in their own fat in a large frying pan. Place in a single layer in a shallow baking pan. Pour off all but two tablespoons fat from the frying pan.

Stir onion and garlic in frying pan and saute until soft. Stir in pineapple juice, tomato sauce, lemon juice, brown sugar and salt. Heat, stirring constantly, to boiling. Simmer five minutes. Pour over chops, cover, and bake about 45 minutes, or until meat is tender.

Spoon rice onto a heated serving platter. Arrange chops and onion on top and keep hot. Let liquid in pan stand a few minutes until fat rises. Skim off fat and reheat liquid to boiling. Blend flour with a little water into a paste, then slowly stir into the boiling liquid. Cook, stirring constantly, until sauce thickens and boils one minute. Spoon over chops and serve. Serves six.

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