Glazed Pineapple Chops (Stacey Foxall)

By LADONMANK

Ingredients

• 3/4 cup BULL'S-EYE Brown Sugar & Hickory Barbecue Sauce
• 1 can (8 oz.) crushed pineapple in juice, undrained
• 1/2 tsp. each ground cinnamon and dry mustard
• 4 bone-in pork chops (1 lb.), 1/2 inch thick

Preparation

Step 1

HEAT grill to medium heat.

MIX all ingredients except chops until well blended. Reserve 1/2 cup sauce for later use.

GRILL chops 5 min. on each side. Brush with some of the remaining sauce; grill 5 min. or until chops are done (160ºF), turning occasionally and brushing with remaining sauce.

SERVE with reserved sauce.