Slash fat on pork chops at 1 inch intervals.
Heat 1 tablespoon oil in a large skillet.
Brown pork chops on both sides.
Place pork chops in a shallow 2 quart baking dish.
Add 1/2 cup water.
Sprinkle each chop with salt to taste and pepper.
Cover and place in cold oven.
Set temperature control at 350°F (175°C).
Bake 1 hour.
Remove cover.
Place a pineapple slice on each chop.
Top each with an orange slice and a lemon slice.
In a small bowl, mix pineapple juice, orange juice and honey.
Pour juice over chops.
Bake uncovered 30 minutes longer, basting occasionally with pan juices.
Bring 3 quarts water to a rapid boil in a heavy 5 quart pot or Dutch oven.
Add 1 tablespoon oil.
Gradually add noodles, being sure water continues to boil.
Cook noodles uncovered until tender but firm, stirring occasionally.
Drain.
Toss with 1 to 2 tablespoons butter.
Remove pork chops from oven.
Pour pan juices into a small saucepan.
Mix 1 tablespoon cold water and cornstarch.
Stir into sauce.
Bring to a boil.
Cook and stir until thickened.
Pour over chops.
Serve with buttered Orange or Pineapple Noodles.
Makes 4 servings.