Pineapple-Garlic Pork Chops

4 boneless pork top loin chops, trimmed of visible fat, cut 1 inch thick
1 cup unsweetened pineapple juice
2/3 cup dry sherry
1 Tbsp. brown sugar
½ tsp. dried cracked rosemary
1 clove garlic, crushed

Combine pineapple juice, sherry, brown sugar, rosemary and garlic.  Place chops and marinade in plastic bag or shallow dish.  Close bag securely or cover dish and marinate in refrigerator overnight, turning pork occasionally.

Remove chops from marinade; reserve marinade.  Place chops on rack in broiling pan so surface of meat is 4 to 5 inches from heat.  Broil 11 to 13 minutes, turning and basting once with marinade.

Note:  Cracked rosemary is available at http://www.penzeys.com/

Yield: 4 servings

PER SERVING:     
CALORIES: 180     
FAT: 3g           
SATURATED FAT: 1g
CHOLESTEROL: 50mg                   
CARBOHYDRATE:  12g
FIBER: 0g                  
SODIUM: 170mg
PROTEIN: 20g

WeightWatchers Points:  4

Diabetic Exchange: 3 lean protein, 1 carbohydrate

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