6 lean pork chops, 3/4″ thick
1/2 cup chopped green onions
1/2 cup chopped green pepper
1 cup chopped celery
2 tbsp butter
3 cups cooked rice
1/2 cup crushed pineapple, drained
1/3 cup flaked coconut
1 tbsp grated orange rind
1 tsp salt
1/4 cup pineapple juice
1/4 cup orange juice
1 tbsp brown sugar
1 tsp prepared mustard
1 tbsp steak sauce

Brown pork chops slowly in lightly greased skillet. Cover and cook until almost tender, about 30 minutes. Saute onions, pepper and celery in butte until tender but not browned. Add rice, pineapple, coconut flakes, orange rind and salt. Toss lightly. Turn into a shallow casserole and top with pork chops. Mix remaining ingredients for glaze and brush over pork chops. Bake at 375° F for 30 minutes, brushing pork chops 2 or 3 times with the glaze mixture. Makes 6 servings.