Glazed Pineapple Chops

INGREDIENTS :

3/4 cup BULL'S-EYE Brown Sugar & Hickory Barbecue Sauce

1 can (8 oz.) crushed pineapple, undrained

1/2 tsp. each: ground cinnamon and dry mustard

4 bone-in or boneless pork chops (1 lb.), 1/2 inch thick

COOKING DIRECTIONS :

HEAT grill to medium heat. Mix all ingredients except chops until well blended. Remove 1/2 cup sauce mixture; set aside for later use.

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

SERVE with reserved sauce mixture.

MORE :

Special Extra

Serve with grilled canned pineapple rings. To prepare, drain the pineapple rings, reserving the liquid and mixing it with the barbecue sauce mixture, if desired. Grill pineapple rings with chops 2 min. on each side or until heated through.

Substitute

Prepare using BULL'S-EYE Barbecue Sauce Sizzlin' Chipotle.

NUTRITION INFO :

Calories

280

Total fat

8 g

Saturated fat

2.5 g

Cholesterol

60 mg

Sodium

710 mg

Carbohydrate

30 g

Dietary fiber

1 g

Sugars

24 g

Protein

22 g

Vitamin A

4 %DV

Vitamin C

10 %DV

Calcium

4 %DV

Iron

10 %DV