Piña Colada Pork Chops

4 (5 to 6 oz) pork chops (1/2 to 1 in thick)
4 teaspoons soy sauce
1/4 teaspoon hot pepper sauce
1 teaspoon canola oil
1 (14 oz) can coconut milk
1 (8 oz) can pineapple tidbits in juice, drained
3 tablespoons chopped fresh Italian parsley

1) Place pork chops in single layer in glass baking dish. Combine soy sauce and hot pepper sauce; drizzle over pork chops, turning to coat both sides. Let stand 10 mins - turning after 5 mins.

2) Remove pork chops from marinade; reserve marinade. Heat oil in large non-stick skillet over medium heat until hot. Cook pork chops 8 to 10 mins or until browned and pale pink in center; cover loosely with foil.

3) Bring coconut milk and reserve marinade to a boil in same skillet over high heat; boil 5 mins.or until reduced to about 1 cup. Stir in pineapple; pour over pork chops. Sprinkle with fresh parsley.

NOTE: I would use boneless pork chops or try with shrimp. I would also serve with rice or another vegetable.