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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 for 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
themometer inserted into pork registers 160
degrees F, turning pineapple halfway through
grilling.
3. Meanwhile, combine yogurt and remaining
marmalade. Arrange pineapple and chops on plates.
Top with yogurt; sprinkle with nuts.
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