I originally got this recipe years ago from one of the Pillsbury “Cookoff” books from the grocery store. I lost the actual recipe, but then I did a few searches and found it again on Recipezaar.
4 boneless pork chops
1 teaspoon garlic powder
1 tablespoon vegetable oil
1 medium onion, chopped
1 (10 3/4 ounce) can condensed golden mushroom soup
1 (8 ounce) can pineapple chunks
1/4 cup water
3 tablespoons soy sauce
1 tablespoon honey
hot cooked rice
sliced green onions
– Season pork chops with garlic powder.
– In a large skillet, cook chops in hot oil until brown on both sides.
– Add onion, soup, pineapple with juice, water, soy sauce and honey.
– Bring to a boil.
– Cook on low heat 10 minutes or until meat juice runs clear.
– Serve with rice and garnish with green onions if desired.
Linda’s Notes:
– I mix a very small amount of cornstarch in with the liquids so that the sauce thickens up, this might not be necessary for those who do not have a history of thin sauces 
– This recipe would also be tasty with chicken instead of pork
Delusions of Chefery 