Sweet 'N' Sour Chops

2 Tbsp butter or margarine
1/2 cup packed brown sugar
2 Tbsp cornstarch
1/8 tsp salt
1 1/2 cups pineapple juice
1/2 cup cider vinegar
1 Tbsp soy sauce
2 tsp Worcestershire sauce
1/2 tsp liquid smoke
1 cup lemon-lime soda
6 pork loin chops (1" thick)
Bell pepper, chopped (opt.)
Carrots, chopped (opt.)

In a saucepan over medium heat, combine butter, sugar, cornstarch and salt.  Add pineapple juice, vinegar, soy sauce, Worcestershire and liquid smoke; mix well.  Bring to a boil, stirring constantly.  Cook for 2 minutes or until thickened.  Pour the soda into a 9x13 glass baking dish.  Add 1/2 cup of the sauce; mix well.  Add chops and turn to coat; cover and refrigerate overnight.  Cover and refrigerate remaining sauce.  Remove chops, discarding marinade.  Grill chops, covered, over hot heat for 10-15 minutes on each side or until juices run clear and a meat thermometer reads 160 degrees.  Add peppers and carrots (if desired) to reserved sauce and heat; cooking till tender.  Serve with chops.