4 boneless pork chops
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 marinade over chops. Cover and refrigerate overnight. Remove pork chops from marinade. Broil 5 inches from heat, 4 to 5 minutes on each side.