This is a very simple but flavorful marinade. I like this as a weeknight dinner. I can marinade the pork chops the night before. The marinade can be prepared in no time. Then for dinner the next night it is a quick easy meal. This is good served with some coconut rice and some fresh steamed veggies. Enjoy!
Pineapple Grilled Pork Chops
Serves Four
Ingredients
1/2 fresh pineapple packed in juice, drain and reserve juice
1/4 cup brown sugar
1/4 cup low sodium soy sauce
1/2 teaspoon minced garlic
4 pork chops (one inch in thickness)
Preparation
- In a gallon size Ziplock bag combine pineapple juice, brown sugar, soy sauce and garlic. Close bag and shake bag until all ingredients are combined and brown sugar is dissolved.
- Add pork chops to bag of marinade. Refrigerate for about 12 hours turning bag occasionally.
- Lightly oil the grates on an outdoor grill on medium heat.
- Remove pork chops from marinade, discard excess marinade.
- Grill appox 5 minutes on each side of the pork chop. Pork should be cooked to an internal temperature of 145 degrees F for 15 seconds. After cooking the pork it should "rest" three minutes before being served.
- While the pork is cooking place slice pineapple and place slices on a lightly oiled grate. Cook pineapple until heated through and grill marks show....about five minutes.
- Top cooked pork with grilled pineapple.
- If fresh pineapple packed in juice is unavailable use an 8 ounce can of pineapple slices packed in juice or a fresh pineapple and 1/2 cup pineapple juice.
- In 2011 the USDA lowered the final cooking temperature of pork chops from 160 degrees F to 145 degrees F.
- A guide to all safe cooking temperatures from the USDA is available at this link: http://www.foodsafety.gov/keep/charts/mintemp.html
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