Add oil to a large nonstick skillet; sauté the pork chops for 4 - 5 minutes on each side or until lightly browned.
In the same skillet sauté green peppers, onion and celery for 2 minutes or until crisp tender. Stir in the broth, pineapple, ketchup, brown sugar and vinegar.
Return pork chops to the pan. Reduce heat cover and simmer for 6 - 10 minutes.
Combine the cornstarch and water until smooth, stir into the skillet.
Bring to a boil; cook for 1 - 2 minutes or until thickened.
Serve over basmati rice and steamed vegetqables.