Pineapple Grilled Pork Chops
Taken from my “Favorites” folder!…
Your going to LOVE these pork chops and even more if you use fresh sliced pineapple!…
Plan ahead the pork needs to marinade for at least 6 hours or up to 24 hours and must sit out at room temperature for 2-3 hours before grilling
Yield 6 pork chops
INGREDIENTS:
3/4 cup packed brown sugar
3/4 cup Italian salad dressing
6 tablespoons pineapple juice (use the juice from the can and water if needed to make 6 tablespoons)
4-1/2 tablespoons soy sauce
2 to 3 garlic cloves, finely minced (garlic must be very finely minced or better yet crushed!)
1/4 teaspoon cayenne pepper (you could omit I like to add it in and I usually add in a lot more!)
6 bone-in pork loin chops (1-inch thick, I use center-cut)
1 (20 ounce) can sliced pineapple, drained (use the juice for the marinade)
INSTRUCTIONS:————————————–
Using a fork prick holes all over and on both sides of each pork chop.
In a medium bowl combine the brown sugar with salad dressing, pineapple juice, soy sauce, garlic and cayenne.
Pour about 2/3 cup into a large resealable plastic bag; add the pork chops, seal bag and turn to coat.
Place in refrigerator for at least 6 hours or overnight (overnight is even better) turning the bag a few times while chilling.
Cover and refrigerate remaining marinade for basting.
When ready to grill drain and discard marinade from pork.
Place the pork chops on a plate and allow to sit at room temperature for 2-3 hours.
Grill uncovered over medium heat for 8 minutes on each side.
Place pineapple slices on grill.
Baste pork and pineapple with reserved marinade.
Grill 5-8 minutes longer or until a meat thermometer reads 160 degrees.
Place a pineapple slice on each chop.
Related posts:
- Crockpot Sweet “N” Sour Pineapple Pork Chops
Crockpot Pork Chops In Barbecue Pineapple Sauce
Bourbon Whiskey Marinade for Grilled Pork
Crockpot Baked Beans and Pork Chops
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