Pineapple Pork Chops With Rice


6 8 ounce pork chops (about ¼ inch thick)
salt and pepper, to taste
2 tablespoons butter
1 8 ounce can of crushed pineapple
1 cup water
¾ teaspoon salt
1½ cups minute rice

Sprinkle the pork chops with the salt and pepper. Brown (on both sides) in the butter, in a large skillet. Add the pineapple with the syrup. Reduce heat cover, and simmer until tender, about 30 minutes. Stack the chops on one side of the skillet; add the water and salt; bring to a boil and stir in the rice. Cover; remove from heat and let stand for 5 minutes. Arrange on a warm platter to serve. Serves 4-6.