Marinate for 1 hour:

4 center cut boneless pork chops cut about 1 ½ inches thick

½ teaspoon salt

½ cup barbecue sauce

¼ teaspoon pepper

2 tablespoons pineapple juice

2 tablespoons soy sauce

1 tablespoon oil

1 tablespoon butter

1 tablespoon fresh chopped parsely

Place chops between two sheets of waxed paper. With meat mallet, or edge of plate, or rolling pin, pound the meat slightly to flatten. Season with salt and pepper on both sides.

Whisk together the barbecue sauce, pineapple juice, soy sauce, and oil in a 9 inch glass pie plate. Add the meat and turn to coat with the marinade.

Cover and refrigerate for 1 hour, turning after 30 minutes.

Prepare your outdoor grill to medium heat, or heat your broiler

Remove the chops from the marinade. Transfer the marinade to a small sauce pan and boil the marinade for 1 minute, swirl in the butter; reserve the sauce