3/4 C. Bulls Eye Brown Sugar & Hickory BBQ sauce
1 can (8 oz.) crushed pineapple in juice, undrained
1/2 tsp. each ground cinnamon and dry mustard
4 bone-in pork chops
Heat grill to medium heat. Mix all ingredients except pork chops until well blended. Reserve 1/2 C sauce for later use. Grill chops 5 min. on each side, brushing sauce on while cooking. Turn occasionally until chops are done. Serve with reserved sauce.
I also grilled up some pineapple with this as a side dish. It was super good!
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