Instructions: In a 10-inch skillet, melt butter over medium heat. Sprinkle pork chops with 1/4 teaspoon of the salt and cook 4 to 5 minutes on each side, or until no longer pink inside and juices run clear. Transfer to serving plates.

In a small bowl, whisk together pineapple juice and flour. Add to skillet along with coffee, brown sugar, and remaining 1/4 teaspoon salt. Bring to a boil, stirring constantly. Reduce heat and simmer 3 to 4 minutes, or until slightly thickened.

Serve the pork chops topped with the gravy from the skillet and with the "Smashed Potatoes" and "Summer Vegetables" (see recipes) on the side.

This recipe yields 2 servings.

Comments: Get the Smashed Potatoes boiling first because they take a little longer to cook than the pork chops.

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