4 pork loin chops, about 1" 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 pork chops; mix well. Place chops in a shallow dish; pour marinate over chops. Cover and refrigerate overnight, turning meat occasionally. Remove chops from marinade. Place on broiling pan; broil 5-6 minutes on each side, turning and basting with marinade.