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PORK CHOPS
1 (8-ounce) can pineapple tidbits in unsweetened juice
1/3 cup lite soy sauce
2 garlic cloves, minced
6 (4-ounce) center-cut pork chops
SALSA
Reserved pineapple tidbit
1/2 cup chopped fresh strawberries
1 medium nectarine, chopped
2 tablespoons sliced green onions
2 tablespoons finely chopped cilantro
1 tablespoon sugar
1 tablespoon vinegar
1 tablespoon lite soy sauce
1. GRILL DIRECTIONS: Drain pineapple, reserving liquid; set pineapple aside. In ungreased 13x9-inch (3-quart) baking dish, combine reserved pineapple liquid, 1/3 cup soy sauce and garlic; blend well. Add pork chops; turn to coat. Cover; refrigerate 2 to 3 hours to marinate, turning occasionally.
2. Meanwhile, in medium bowl, combine pineapple tidbits and all remaining salsa ingredients; mix well. Cover; refrigerate while pork chops are marinating.
3. Heat grill. When ready to grill, remove pork chops from marinade; discard marinade. Place pork chops on gas grill over medium-high heat or on charcoal grill 4 to 6 inches from medium-high coals. Cook 10 to 14 minutes or until no longer pink in center, turning once. Serve salsa with pork chops.
TIP: To broil pork chops, place on broiler pan; broil 4 to 6 inches from heat using times above as a guide, turning once.
