1 sm. can sliced pineapple
1/4 c. plus 1 tbsp. pineapple juice from canned pineapple
1/3 c. soy sauce
1/4 c. salad oil
1 sm. clove garlic minced or pressed
1 tbsp. brown sugar
4 butterfly Pork chops 3/4 inch to 1 inch thick
( 4 slices pineapple)

Combine and shake well pineapple juice, soy sauce, salad oil, garlic, onion and brown sugar. Marinate pork chops in this mixture overnight in refrigerator and let stand at room temperature 3 to 4 hours before cooking turning over 2 or 3 times. OR marinate 6 hours at room temperature before cooking. (Trim fat before cooking). Broil in oven or barbeque grill. Heat pineapple rings in soy sauce and serve atop of each pork chops. If barbecuing over coals, cook 8 to 10 minutes each side, basting with marinade. Serves 4