Pineapple Stuffed Pork Chops

Cut pocket in each chop by cutting from fat side almost to bone edge. Season cavity with a little salt and pepper.

Drain pineapple, reserving juice. Cut enough slices of pineapple in half to yield a half slice per serving; cut up remaining pineapple and set aside.

Place a pineapple half-slice in pocket of each chop, round side out. Grill over medium coals on covered grill outdoors, about 20 minutes, turning once, or broil chops indoors.

Meanwhile, in small saucepan, combine ketchup, green onion, butter or margarine, mustard and the reserved pineapple and pineapple juice. Heat to boiling; reduce heat and simmer 10 minutes.

Grill chops 5 minutes more or until done, brushing with sauce. Spoon remaining sauce on chops before serving.