Instructions: Brown chops with garlic in margarine, in large skillet. Remove chops from skillet. Spoon off fat.

Add pineapple, jelly, cinnamon and ginger to skillet. Cook, over medium heat, until jelly melts.

Return chops to skillet; spoon sauce over chops. Reduce heat to low. Cover; cook 10 minutes or until chops are no longer pink. Remove chops to serving platter; keep warm.

Stir together water and cornstarch; add to skillet. Cook stirring, until thickened. Spoon sauce over chops.

This recipe yields 4 servings.

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