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Preparation

1. Cut two slices, 1/4-inch thick each, from the red onion and bell pepper. Store remainder for other use.
2. Lay each pork chop on a separate square of aluminum foil.
3. Top each pork chop with a slice of red onion, bell pepper and one fresh pineapple slice or 2 canned slices.
4. Drizzle each chop with 1-1/2 teaspoons teriyaki sauce. Divide butter and place half on each pork chop. Sprinkle with black pepper if desired.
5. Wrap foil tightly around each chop, rolling ends to seal.
6. Cook on a grill or in 350º F oven for 15 to 20 minutes or until done.