Pineapple Teriyaki Pork Chops

Olive oil in a sprayer (not store-bought spray that contains propellant)
4 (4 oz) pork loin chops (boneless and 3/4" thick)
I just used pork chops (I guess I never knew the difference!) :0)
1 Teaspoon garlic powder
Salt, to taste
Ground black pepper, to taste
8 Teaspoons honey teriyaki marinade and sauce) they used Ken's Steak house Marinade & sauce) but I used Kraft Light Asian Toasted Sesame reduced-fat dressing
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 witht 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.

I served our dinner with 1/3 cup of brown rice each and some broccoli. It made a really good dinner.

Makes 4 servings
Per serving: 199 calories