Sweet and Sour Chops Recipe

In a saucepan over medium heat, combine butter, sugar, cornstarch, and salt. Add pineapple juice, vinegar, soy sauce, Worcestershire and liquid smoke; mix well. Bring to a boil, stirring constantly. Cook for 2 minutes or until thickened. Pour the soda into a 13-inch x 9-inch x 2-inch glass baking dish. Add 1/2 cup of the sauce; mix well. Add chops and turn to coat; cover and refrigerate overnight. Cover and refrigerate remaining sauce.

Remove chops, discarding marinade. Grill chops, covered, over hot heat for 10-15 minutes on each side or until juices run clear and a meat thermometer reads 160 F. Heat reserved sauce and serve with chops.

Yield: 6 servings