1/4 c. firmly packed brown sugar
1/4 c. soy sauce
1/4 tsp. garlic powder
1/4 c. chopped onion
8 oz. can pineapple slices in its own juice, drained, juice reserved
4 center cut pork chops, 1" thick

In 12"x8" 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 to 8 hours, turning chops once.

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