Honey-Teriyaki Pineapple Pork Chops

: ) For Sabrina...

I actually got this recipe out of a Biggest Loser Family Cookbook, but I found it on this site for anyone else who wants it. Of course, I have kind of changed it and made it my own. Especially the cooking time. It takes much longer in my oven than what the recipe calls for. I just kind of flip it so it cooks evenly and take it out when I know it's done. And I definitely don't own a sprayer, i just lightly brush with olive oil.

Here's the recipe:

Makes 4 servingsOlive oil in a sprayer (not store-bought spray that contains propellant) 4 (4-ounce) trimmed boneless pork loin chops (3 1/2-4 1/2-ounce chops are OK), about 3/4" thick1 teaspoon garlic powderSalt, to tasteGround black pepper, to taste8 teaspoons honey teriyaki marinade and sauce (such as Ken's Steak House Marinade and Sauce)4 slices canned pineapple slices in juice, drained

Preheat the broiler.

Line a small baking sheet with aluminum foil and lightly spray the foil with olive oil.

Lightly mist both sides of the chops with olive oil and season with the garlic powder, salt, and pepper. Place the chops, not touching, on the prepared baking sheet and broil about 3" from the heat for about 2 minutes (be sure to leave the oven door open a crack when broiling).

Turn the chops and brush or spread 2 teaspoons of the teriyaki marinade evenly over the top of each. Top with pineapple slices.

Broil for 3 to 5 minutes longer, or until the pineapple and glaze brown lightly and the pork is barely pink inside. Serve immediately.

Nutrition at a GlancePer serving: 199 calories, 26 g protein, 13 g carbohydrates, 5 g fat (1 g saturated), 75 mg cholesterol, trace fiber, 234 mg sodium