Source: National Pork Board

Pork chops marinated overnight in pineapple, sherry, garlic and rosemary.

Servings

4 sirloin pork chop , about 1-inch thick
1 cup pineapple juice , unsweetened
0.67 cup cooking sherry , dry
2 tbsp brown sugar
0.5 tsp ground rosemary
1 medium garlic cloves , minced

1 Combine all ingredients, except pork chops and mix well.
2 Place chops in a shallow dish and pour marinade over chops.
3 Cover and refrigerate overnight, turning meat occasionally.
4 Remove pork chops from marinade and discard marinade.
5 Broil 4 inches from heat source or grill over medium-hot fire for 10 minutes, turning once.

The simple marinade in this recipe offers just the right combination of flavors. This chop recipe works well on the grill or under the broiler. The sodium is from the sherry and contained in the marinade that is discarded, so the actual sodium that is eaten is much lower.