4 pork loin chops, 1/2" thick
1/4 tsp. salt
Dash of pepper
2-3 tbsp. chili sauce
4 onion slices, 1/8" thick
1 tbsp. vegetable oil
1 can (8 oz.) sliced pineapple in own juice
Additional vegetable oil

Adjust oven rack 6 inches from heat source. Preheat broiler. Coat a broiler pan and rack with non-stick spray.

Slash fat on chops at 1 inch intervals to prevent curling. Brush both sides of chops with 1 tablespoon oil.

Broil for 8 minutes. Turn over. Sprinkle with salt and pepper. Brush with part of the chili sauce. Top each with an onion slice. Brush onion lightly with additional oil.

Drain pineapple, reserving juice. Place pineapple slices on broiler rack around chops. Broil chops and pineapple for 6-8 minutes or until pork is no longer pink along bone and is a light grey.

Place 1 pineapple slice on each onion slice. Baste with a small amount of reserved pineapple juice. Brush with chili sauce and serve.

Serve with seasoned rice or canned sweet potatoes and broccoli spears. Makes 4 servings.