Tropical smothered pork chops

The roots to this recipe are to be found in a recipe for "Bahama-Mama Pork Chops."  In trying out the recipe I so modified it that I am simply calling it Tropical Smothered Pork Chops.  Here is what I did:

Ingredients

• 1 (8 ounce) can pineapple chunks drained and reserve the juice
• 1 tablespoon cornstarch
• 2/3 cup Heinz chili sauce
• 1/3 - 1/2 cup golden raisins
• 10 cherry tomatoes, halved
• 2 stalks of celery coarsely chopped
• 1/2 of a medium onion, coarsely chopped
  
• 1 tablespoon brown sugar
• 1/8 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 4 pork chops (boneless about 1/2" to 3/4" thick)
• 2 tablespoon extra-light olive oil
• Salt & pepper to taste

Directions

1. In medium bowl, blend reserved pineapple juice with cornstarch; stir in pineapple, tomatoes, celery, chili sauce, raisins, brown sugar, cinnamon and nutmeg and set aside.
2. In large skillet lightly brown chops (salt & pepper to taste) in oil.  Remove chops from pan and place on a plate lined with paper towel.  Add onion to pan and saute until wilted.  Move onion to sides of pan and return the pork chops to the pan.
   
3.  Pour pineapple/vegetable mixture over chops. Cover and simmer 35 to 40 minutes or until pork is cooked through.
4. Serve each chop smothered with sauce and vegetables.