1/4 c. firmly packed brown sugar
1/4 c. soy sauce
1/4 tsp. garlic powder
8 oz. can pineapple slices in it own juice, drained, reserving juice
4 center cut pork chops, 1 inch thick

In 12 x 8 inch glass baking dish, combine brown sugar, soy sauce, garlic powder, and reserved pineapple juice; mix well. Place pork chops in marinade, turning to coat all sides. Cover; refrigerate 6-8 hours, turning chops once.

When ready to barbecue, drain pork chops; reserve marinade. Place pork chops on grill 4-6 inches from medium high coals. Cook 20-30 minutes or until fork tender and no longer pink, turning once and brushing frequently with marinade. Place pineapple slices on grill during last 8 minutes or cooking; cook until thoroughly heated, turning once and brushing with marinade. To serve, place pineapple slices on top of pork chops. 4 servings.