Grilled Bone-In Pork Chops with Hawaiian Marinade

Pair these succulent grilled pork chops, marinated in pineapple juice, fresh ginger, soy sauce, sesame oil and brown sugar, with a salad of thinly sliced napa cabbage, green onions, fresh Mandarin orange segments and cilantro tossed in an Asian-Style Vinaigrette.

Recipe Ingredients:

4 bone-in pork loin chops, 3/4-inch thick
2 (6-ounce) cans unsweetened pineapple juice (1 1/2 cup)
3 green onions, white parts sliced into thin rounds
3 tablespoons ginger, peeled and minced
3 tablespoons reduced-sodium soy sauce
3 tablespoons dark Asian sesame oil
2 tablespoons light brown sugar, packed
3/4 teaspoon freshly ground black pepper
1/2 teaspoon kosher or sea salt

Cooking Directions:

1. Mix pineapple juice, white parts of green onions, ginger, soy sauce, sesame oil, brown sugar, pepper and salt together in large, resealable bag. Add chops, seal bag and refrigerate for 2 to 10 hours.
2. Prepare a medium-hot fire in grill. Brush grill grate clean and lightly oil grate.
3. Remove chops from marinade, shaking off excess marinade. Do not pat dry. Discard remaining marinade.
4. Grill chops directly over heat, turning once until internal temperature on a thermometer reads 145°F (62.7°C), 8 to 10 minutes, followed by a 3-minute rest time.

Makes 4 servings.

Nutritional Information Per Serving (1/4 of recipe): Calories: 470; Total Fat: 12g; Saturated Fat: 2g; Cholesterol: 70mg; Total Carbs: 17g; Protein: 28g; Sodium: 137mg.

Recipe and photograph provided courtesy of National Pork Board.