Ingredients
1/2 cup packed brown sugar1/2 cup Italian salad dressing1/4 cup pineapple juice3 tablespoons soy sauce6 bone-in pork loin chops (1-inch thick and 7 ounces each)1 can (20 ounces) sliced pineapple, drained
Preparation
In a 2-cup measuring cup, combine the brown sugar, salad dressing, pineapple juice and soy sauce. Pour 2/3 cup into a large resealable plastic bag; add the pork chops. Seal bag and turn to coat; refrigerate for at least 3 hours or overnight. Cover and refrigerate remaining marinade for basting.
Drain and discard marinade. Grill, uncovered, over medium heat for 4 minutes on each side or until a thermometer reads 145°. Remove from heat and keep warm. Place pineapple slices on grill. Baste pineapple with reserved marinade. Grill 2-3 minutes on each side or until browned Let meat stand for 5 minutes before serving. Place a pineapple slice on each chop.
