Saturday, May 16, 2015
pineapple teriyaki pork chops... 25 minutes (plus marinating)
fresh pineapple, peeled, cored and sliced into rings
1/2 cup pineapple juice
1/4 cup soy sauce
2 tablespoons brown sugar
2 tablespoons rice vinegar
1/4 teaspoon ground ginger
4 boneless pork chops
1 teaspoon fresh chives, chopped
In a large zip-top bag, combine pineapple juice, soy sauce, brown sugar, rice vinegar, and ground ginger. Place pork chops in bag and mush around to combine. Place bag in refrigerator for 3-4 hours or overnight. Turning the bag whenever you happen to open your fridge.
Remove pork chops to a plate and pour marinade into a small saucepan over medium heat. Bring marinade to a boil Reduce heat to low and simmer sauce for 15 minutes until it thickens, stirring frequently. Remove from heat and place in a small bowl.
Heat grill to medium-high heat. Clean and lightly oil grates. Place pork chops on grill and brush often with marinade sauce while cooking. Cook for 4-5 minutes on each side or until cooked through. Add pineapple slices to grill and cook for 2 minutes on each side while pork chops rest.
To serve, place pineapple slices on top or pork chops and sprinkle with chives.