1 (20 oz.) can pineapple slices
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 pineapple, reserving 1/4 cup of the juice. Set pineapple aside. Place pork chops in a large, shallow baking dish. Combine reserved pineapple juice and next 5 ingredients, mixing well. Pour over pork chops. Cover and marinate in refrigerator for 2 hours.