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.
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
- 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.
- Prepare a medium-hot fire in grill. Brush grill grate clean and lightly oil grate.
- Remove chops from marinade, shaking off excess marinade. Do not pat dry. Discard remaining marinade.
- 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.