Ingredients
1 cup unsweetened pineapple juice2/3 cup dry white wine or chicken broth2 tablespoons brown sugar1 garlic clove, minced1/2 teaspoon dried rosemary, crushed4 bone-in center-cut pork loin chops (3/4 inch thick and 7 ounces each)
Preparation
In a large bowl, combine the first five ingredients; stir until sugar is dissolved. Pour 1-1/2 cups into a large resealable plastic bag; add pork chops. Seal bag and turn to coat; refrigerate for 8 hours or overnight. Cover and refrigerate remaining marinade for basting.
Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill pork, covered, over medium heat or broil 4-5 in. from the heat for 4-5 minutes on each side or until a thermometer reads 145°, basting frequently with reserved marinade. Let meat stand for 5 minutes before serving.
