1 (20 oz.) can sliced pineapple
6 (1 inch thick) pork chops
1/2 c. soy sauce
1/3 c. vegetable oil
1/4 c. minced onion
1 clove garlic, minced
1 tbsp. brown sugar

Drain the pineapple and reserve 1/4 cup juice. Place the chops in a large shallow dish. Combine the juice with remaining ingredients and pour this over the chops. Cover and refrigerate 2 hours to marinate. Remove the chops, reserving the marinade. Place the chops in a baking dish and top each with a slice of pineapple. Bake in a preheated 350 degree oven for 1 hour, basting several times with the marinade. Serves 6.