1 tablespoon butter
4 smoked pork chops, about 1 inch thick
1/2 cup frozen orange juice concentrate, thawed
1/4 cup dry white wine
1 teaspoon dry mustard
1/4 teaspoon ground ginger
4 canned pineapple slices
Place the butter in a large skillet over medium heat. When butter has completely melted add the chops. Cook until lightly brown about 5 minutes each side. Remove chops and place pineapple slices in butter to slightly brown about 2 minutes per side. Remove from skillet. In a small bowl mix together the orange juice, wine, mustard and ginger. Be sure all the ingredients are combined together well. Place the chops back into the skillet. Top each with a pineapple slices. Add the juice mixture. Cover the skillet with a tight lid. Simmer on low for 25 minutes.