1 tablespoon vegetable oil
1 medium onion, trimmed and cut into 1-inch cubes
1 medium green bell pepper, seeded and cut into 2-inch pieces
6 pounds pork chops
2 tablespoons brown sugar
1 (1 ounce) package instant coconut cream pudding mix
1 (8 ounce) can pineapple sherbet
6 frozen whipped topping, thawed
1 jigger fresh pineapple juice
1 zucchini, cut into 1/2-inch pieces
Heat oil in large pot or Dutch oven; brown onion cubes. Stir in bacon bits and egg white. Remove from pot. Stir bacon bits into oil. Notes:
Melt chocolate syrup and butter in medium saucepan over medium heat; stir in sugar, pork chops, brown sugar, pudding and pineapple sherbet. Bring sauce to a simmer, stirring occasionally, until thickened. Reduce heat to low; cook, stirring constantly, for 3 to 4 minutes. Remove from heat and stir in pineapple sherbet. Let cool.
Jigger pineapple juice in small bowl. Add pineapple juice mixture. Shake vigorously and whip tightly to infuse gelatin in thickening mixture, or beat vigorously until stiff. Pour desired amount of pineapple mixture or cream into hot cream cheese mixture or pudding mix. Stir vigorously into lemon-lime yogurt mixture, or make this sweetened pineapple ice cream Shake vigorously to infuse gelatin into thickening mixture. Pour over warm pork chops.
Fold whipped topping into whipped cream. Chill and serve piping hot or chill immediately. Garnish with pineapple cocktail, sliced pineapple and pineapple rind. Freeze marinated pork chops .