For sauce:2 Tbl. butter
1/2 cup packed brown sugar
2 Tbl. cornstarch
1/8 tsp. salt
1-1/2 cups pineapple juice
1/3 cup cider vinegar
1 Tbl. soy sauce
2 tsp. Worcestershire sauce
Combine cornstarch and brown sugar with whisk in cold saucepan. Add pineapple juice and whisk. Turn on heat and add rest of ingredients. Cook until bubbly.
Pour 1 cup Sprite or 7-up in large zip-lock bag. Add 1-1/2 cups sauce and mix together. Add 6 pork chops (boneless or otherwise). Seal and refrigerate overnight or for a few hours. Cover and refrigerate remaining sauce.
When ready to grill, discard marinade. Grill chops until done. Heat reserved sauce and serve with chops.
