In a large skillet, cook chops in hot oil for about 5 minutes or until brown on both sides. Remove from skillet.
Add the water chestnuts, bamboo shoots, and mushrooms to skillet. Cook and stir for 2 to 3 minutes or until browned.
Stir in sweet-and-sour sauce and pineapple. Return chops to skillet.
Bring to boiling. Reduce heat. Cook over medium heat for 20 to 30 minutes or until pork is done and juices run clear. Serve with rice. Makes 4 servings.