Instructions: Note: Start cooking the rice first, then prepare the sauce and chops.

Combine salsa and pineapple in a 12- to 14-inch frying pan. Bring to a boil over high heat and stir often until reduced to 2 1/2 cups, about 10 minutes.

While sauce cooks, trim and discard outer fat from pork chops. Broil chops 4 to 6 inches from heat until lightly browned and no longer pink in thickest part (cut to test), about 9 minutes, turning once.

Arrange chops on a platter; top with sauce. Serve with rice.

This recipe yields 6 servings.

Comments: Ralph Pujolar of San Francisco has been reading Sunset for more than 65 years. Though his wife does most of the cooking, he loves getting into the kitchen every now and then to "fiddle." Steamed rice (white or brown) and a crisp green salad are his favorite accompaniments for this dish.

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