Sweet 'n' Sour Chops Recipe

In a small saucepan over medium heat, combine the sugar, cornstarch, butter and salt. In a small bowl, combine the pineapple juice, vinegar, soy sauce, Worcestershire and Liquid Smoke if desired. Gradually add to sugar mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Pour soda into a large resealable plastic bag. Add 1/2 cup of the sauce; add the chops. Seal bag and turn to coat. Refrigerate overnight. Cover and refrigerate remaining sauce. Discard marinade. Grill chops, covered, over hot heat for 10-15 minutes per side or until juices run clear or the internal temperature reaches 160 °. Heat reserved sauce and serve over chops.