Pork Chops Pineapple Glazed

Ingredients:
1/4 cup Brown Sugar & Barbecue Sauce
1 can (8 oz.) crushed pineapple, undrained
1/2 tsp. each: ground cinnamon and dry mustard
4 bone-in or boneless pork chops (1 lb.), 1/2 inch thick

Directions:
1. PREHEAT grill to medium heat. Mix barbecue sauce, pineapple with its liquid, the cinnamon and dry mustard until well blended. Remove 1/2 cup of the barbecue sauce mixture; set aside for later use.

2. GRILL chops 5 min. on each side. Continue grilling 5 min. or until cooked through (160°F), turning occasionally and brushing with the remaining barbecue sauce mixture.

3. SERVE with the reserved 1/2 cup barbecue sauce mixture.

PINEAPPLE UPSIDE DOWN CAKE RECIPE

Ingredients:
1/4 c. butter
1/2 c. packed brown sugar
1 c. cake flour
1/2 c. sugar
1 tsp. baking powder
1/4 tsp. salt
1/4 c. butter, softened
1/2 c. milk
1 egg
1/2 tsp. vanilla
1 can pineapple slices in syrup
maraschino cherries (as many as pineapple slices used)

Directions:
1. Use an 8" square or round pan. Drain can of pineapple, saving the syrup.
Place butter in 8" pan, melt in the oven while preheating to 375°F.

2. Sprinkle brown sugar over melted butter. Arrange whole pineapple slices and cherries (with cherries in centers of pineapple slices) over the brown sugar in pan. Cut some of the remaining pineapple slices into half circles, then line the sides of the pan with them (standing up).

3. In a bowl, combine cake flour, sugar, baking powder, salt, softened butter, milk, egg, vanilla and 2 tablespoons of the pineapple syrup.

4. Pour batter into the pan being careful not to disturb the pineapples and cherries.

5. Bake at 375°F for 30 to 35 minutes or until cake is golden and has pulled away from the edges slightly.

6. Remove from oven and allow to stand for a few minutes to set and then turn it upside down onto a serving dish. Serve while still warm.