Pineapple Pork Chops
Tender, juicy grilled pork chops that are marinated in a sweet brown sugar marinade. Then topped with a grilled pineapple ring.
- 8 oz pineapple rings can, juice drained and reserved
- 1/4 c. light brown sugar
- 1/4 c. soy sauce
- 1/4 tsp garlic powder
- 1/2 tsp ginger powder
- 1/8 tsp ground black pepper
- 4 boneless pork chops 3/4'' - 1'' thick
In a large plastic Ziploc bag mix together the drained pineapple juice, brown sugar, soy sauce, garlic powder, ginger powder and black pepper. Smush the bag with your hands to dissolve the sugar. Reserve 1/2 c. marinade and set aside for basting.
Place the pork chops into the marinade. Squeeze out any air in bag, seal and place in refrigerator overnight or at least 4 hours. Reserve the pineapple rings.
Preheat grill to 350 degree F. Rub grates with oil.
Remove pork chops from marinade. Shake off excess. Place on grill and grill 5-8 minute per side. Brush with reserved marinated several times while grilling.
While pork is grilling place pineapple rings onto the grill and allow to cook until hot and the slices show grill marks then remove from grill.
Remove pork chops from grill when internal temperature reaches 145 degrees F. Cover with tinfoil and let rest 10-15 minutes. Then top with pineapple slices and serve.
Stove Top Preparation
These can also be made on the stove top in a grill pan if you don’t want to use a grill to prepare them.
All the steps are the same, we pull the pork chops out of the skillet, cover and let them rest while we grill the pineapple in the same skillet.
- Choose a thicker cut of pork chops, I prefer them to be between 3/4” – 1” thick.
- Marinade or brine the chops for at least four hours, preferably overnight.
- Remove the meat from the refrigerator and allow it to come to room temperature before putting it on the grill about 20-30 minutes. I pull them out of the refrigerator while I’m prepping the rest of the meal.
- To grill the best pork chops grill them over medium heat on the grill. You want good grill marks, too low and they just steam. Too high and with a sweet marinade like this it will cause a flame up. You want your grill temperature to be 350 degrees.
- The internal temperature of a pork chop should be about 145 degrees. A juicy pork chop will still be slightly pink in the middle. And remember when it comes off the grill it will continue to cook for the next 5 minutes when covered in foil. If you wait until the meat is white all the way thru before removing it from the grill, it will be tasteless and dry.
- If you’re doing a lot of grilling a good meat thermometer (this is my favorite –> Instant Read Thermometer) is a great piece of equipment. You’ll get a ton of use from it! I use it when grilling plus inside when cooking on the stove top or oven!
- Don’t poke or stab the meat when flipping, all the juices will pour right out resulting in dry meat.
- Allow the meat to rest covered in foil after grilling. The meat will continue to cook for 5-10 minutes and more importantly the juices will redistribute into the meat. This makes the chop moist and tender!
Calories: 308kcal | Carbohydrates: 24g | Protein: 30g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 89mg | Sodium: 895mg | Potassium: 621mg | Sugar: 22g | Vitamin A: 30IU | Vitamin C: 5.4mg | Calcium: 34mg | Iron: 1.3mg