4 boneless pork loin chops, 1-inch thick
1 c. unsweetened pineapple juice
2/3 c. dry sherry
2 tbsp. brown sugar
1/2 tsp. dried rosemary leaves, crushed
1 clove garlic, minced

Combine all ingredients except chops; mix well. Place chops in a shallow dish, pour marinate over chops. Cover and refrigerate overnight.

Remove pork chops from marinade. Broil 5 inches from heat, 4 or 5 minutes on each side.

Serves 4.