1 cup unsweetened pineapple juice
2/3 cup dry sherry
2 tablespoons brown sugar
1/2 teaspoon 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.
Makes 4 servings.
If desired make a sauce from a small can of crushed pineapple mixed with a little pineapple juice and corn starch for thickening, add a little parsley for color and serve over the chops.