Watkins Pineapple Pork Chops

Serve this sweetly-glazed pork with hot cooked rice.

4 butterflied boneless pork chops (about 6 oz. each trimmed of excess fat)
1-1/2 tsp. Watkins Garlic Salt, divided
1/2 tsp. Watkins Black Pepper, more if desired
2 tsp. Watkins Onion Liquid Spice
1 green bell pepper, cut into strips
1/2 cup red onion slices
1 can pineapple chunks in own juice; drained, juice reserved
Water
1 tbsp. cornstarch
1 tbsp. water

Season pork chops with 1 tsp. garlic salt and the pepper. Heat Liquid Spice in large nonstick skillet over medium-high heat until hot. Add chops and brown on each side. Remove chops from pan; keep warm. Add bell pepper strips and onion slices to skillet. Cook until crisp-tender, stirring and tossing frequently; remove from pan and keep warm. In measuring cup, combine reserved pineaple juice and enough water to make 1 cup. Add to skillet along with remaining 1/2 tsp. of garlic salt. Return chops to skillet and simmer, covered, 10 to 15 minues or until pork chops are done; remove from skillet and keep warm. Combine cornstarch and water and pour mixture into skillet; cook until thickened and bubbly. Return vegetables and pineapple chunks to skillet; heat through. Serve sauce over warm chops. Makes 4 servings.