Honey Pineapple Pork Chops (George Foreman Grill)
rec.food.recipes/Vera Ingham (1998)
Makes 4 servings

1/4 cup light soy sauce or tamari
1/4 cup white vinegar
1/4 cup extra virgin olive oil
1/4 cup fresh or canned (packed in juice) crushed pineapple
2 Tbsp honey
2 Tbsp minced ginger
2 garlic cloves, minced
4 boneless center cut pork chops or boneless pork loin (about 1/2-1 inch thick)

To make marinade, stir all the ingredients together in a small bowl. Place the pork chops in a shallow dish and cover with the marinade. Marinate in the refrigerator for 4 hours or overnight. Prepare the grilling machine for cooking. Drain the pork chops reserving the marinade. Place the chops on a hot grill and cook for 5 to 7 minutes, basting occasionally if desired with the reserved marinade until nicely browned and cooked thoroughly. Juices should run clear when a chop is pierced with a fork at the thickest part, and no pink should remain. Source may be: George Foreman Barbeque & Grilling Cookbook