Peggy,
These were fantastic!!!!!
We enjoyed your pork chops so much that I wanted to share one of our favorite ways to fix them with you and the rest of the board. This was one of the very first recipes my mom learned after she was married in 1943.

2 thick OR 4 thinner pork chops --- it 's fastest with tenderloin or loin
1 medium onion -- chopped
1 T (or so) olive oil OR other cooking oil
1/2 cup (or so) catsup
1 cup pineapple juice

Cover a cookie sheet or baking pan (makes cleanup MUCH easier!!)

Brown chops lightly. Preheat oven to 375 F. Place chops onto foil-covered sheet and pour about 1/2 of sauce over. Bake 25 or 30 minutes and turn chops over and top with remaining sauce. Bake 20 - 25 more minutes, covering for last few minutes, if chops get too brown.

I have also done this with pork cubes and added pineapple chunks and served it over rice.

To increase the recipe, just remember 1 part catsup to two parts juice; increasing the onion, if necessary.