ingredients

• 4  3/4-inch-thick  boneless top loin pork chops
• 1    peeled and cored fresh pineapple
• 3  Tbsp.  orange marmalade
• 1/2  cup  plain yogurt
• 1/4  cup  roasted, lightly salted cashew halves, coarsely chopped

directions

1. Sprinkle pork lightly with salt and pepper. Cut pineapple into 1/2-inch-thick slices; set aside.

2. For a charcoal grill, place chops on the rack of uncovered grill over medium coals 4 minutes. Turn; add pineapple. Brush chops and pineapple with 2 tablespoons of the marmalade. Grill 3 to 5 minutes more or until an instant-read thermometer inserted in pork registers 160 degrees F, turning pineapple.

3. Meanwhile, combine yogurt and remaining marmalade. Arrange pineapple and chops on plates. Top with yogurt; sprinkle nuts. Makes 4 servings