Pork Chop Recipes Grilled Pineapple

Remove from the heat and set aside to use as a baste for the grilled pork chops and pineapple. Preheat an indoor grill, grill pan, or outdoor grill to medium-high heat. Lightly coat the grill rack of the indoor grill or grill pan with cooking spray. Add the pineapple slices to the grill and cook for 1 to 2 minutes on both sides.

Let the pork chops rest for 2 to 4 minutes before serving. To serve, place one grilled pineapple slice on top of each pork chop and serve with any remaining marinade sauce. Place the pork chops in a large resealable bag and add the marinade to coat. Seal the bag and place in the refrigerator for at least 2 hours up to overnight.

If possible, turn the bag every hour or so to evenly cover the pork chops with the marinade. If you are looking to try something different for dinner, this recipe for grilled Hawaiian-flavored pork chops is a nice change from the ordinary. These pork chops get a blast of flavor and an extra dose of sweetness from the grilled pineapple.

This results in grilled pork chops and pineapple slices with a nice depth of flavor. Heat an outdoor grill to medium high heat. Place the pork chops onto the grill and cover. Grill for about minutes per side.

Actual cook time will depend on the thickness of the pork chop and the heat of the grill. Pork needs to be cooked to an internal temperature of 145 degrees. Allow the pork chop to rest for 3 minutes. This insures a tender, juicy, perfectly cooked pork chop with a slight blush of pink. In a large bowl, combine the lime juice, sesame oil, soy sauce, ginger, orange juice, vinegar, olive oil, sugar, and orange zest.

Arrange the pork in a 9×13-inch dish and pour 1/2 cup of the marinade over the meat. Add the pineapple rings and scallions to the remaining marinade and toss. Marinate everthing in the refrigerator for 30 to 45 minutes, turning the ingredients occasionally. There are only 5 simple ingredients in this recipe – that includes the pork chops! To make the marinade, whisk together pineapple juice, Italian dressing brown sugar, and soy sauce. Pour over the pork chops and let marinate a few hours to overnight.

When ready to cook, remove the pork chops from the marinade and cook until they reach an internal temperature of 145ºF. Reserve 1/4 cup for serving. Transfer the remaining mixture to a medium bowl and add pork chops.

Turn to coat and let marinate for 5 minutes. Combine pork and 1 tablespoon juice; let stand 10 minutes. Heat a grill pan over medium-high heat.

Coat pan with cooking spray. Add pineapple and onion; cook 4 minutes on each side or until onion is tender. Coarsely chop pineapple and onion; combine in a medium bowl with remaining 2 teaspoons lime juice, jalapeño, and 1/8 teaspoon salt. Sprinkle pork with 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Heat grill pan over medium-high heat. Add pork; cook 4 minutes on each side or until done.

In a 2-cup measuring cup, combine the brown sugar, salad dressing, pineapple juice and soy sauce. Pour 2/3 cup into a large resealable plastic bag; add the pork chops. Seal bag and turn to coat; refrigerate for at least 3 hours or overnight. Cover and refrigerate remaining marinade for basting. Season the pork chops on all sides with salt and pepper. Allow the pork chops to rest for 5 minutes before serving topped with the salsa.

The marinade is super easy to make and you probably have everything you need already in your pantry. Open the can of pineapple slices and pour the juice from the slices into a medium size bowl. Reserve pineapple slices. Add in the soy sauce, apple cider vinegar, honey, and spices into the pineapple juice. Place the pork chops into a resealable bag and pour the marinade over the pork chops. Seal the bag and swish around to make sure all the pork chops are covered in the marinade.

Place the bag in the refrigerator for hours. Rub remaining 1 1/2 teaspoons oil over onion slices. Add onion and pineapple to pan. Grill onion slices 3 minutes on each side or until well marked; grill pineapple slices 2 minutes on each side or until well marked.

Remove from pan; coarsely chop onion, and cut pineapple into 1-inch pieces. Toss grilled onion and pineapple with lime zest and juice, cilantro, and remaining 1/4 teaspoon salt. Serve with Herbed Browned Butter Couscous. Open can of pineapple slices and pour the juice from the slices into a medium size bowl. Mix pineapple juice, white parts of scallions, ginger, soy sauce, sesame oil, brown sugar, pepper and salt in large, resealable bag.

Add chops, seal bag and refrigerate for 2 to 10 hr. Remove chops from marinade and pat off excess marinade with paper towels. Discard remaining marinade.

In a separate bowl, whisk garlic, soy sauce, brown sugar, ketchup, sesame oil, red pepper flakes, ginger and pineapple juice. Pour marinade over pork and let marinade for at least 20 minutes, or up to 1 day. Prepare a grill for high indirect heat (for a gas grill, leave one or two burners off; for a charcoal grill, bank coals on one side); oil grate. Transfer half of sauce to a small bowl and set aside for serving. Combine cilantro, pineapple juice, green chilies, honey, Schultz's Green Chili Lime sauce in a blender; puree until smooth. Place the pork chops into the marinade, squeeze out any air in the bag, seal it, and refrigerate overnight.

Reserve the pineapple rings. In a small bowl combine the chili powder, brown sugar, cayenne pepper, smoked paprika, cumin, and salt. Sprinkle both sides of the pork generously with the spice mixture and then drizzle with olive oil. Grill the pork chops until cooked to medium, about 7 minutes per side depending on thickness.

Remove from the grill, tent loosely with foil, and let rest for 5 minutes. Heat grill to medium-high, place pork chops over direct heat and cover. Continue cooking until pork reaches an internal temperature of 145 degrees. Remove from heat and let rest for 3 minutes. To grill pineapple slices, place on grill for a few minutes each side until desired grill marks appear. I know what you are thinking, "but my pork chops are always dry" Believe me, I get it.

We've had many recipes to turn out dry and we would just get frustrated. That was until we realized we were just overcooking them. Fresh cuts of pork are done when it reaches an internal temperature of 145 degrees.

Once you have reached the 145 degrees, remove from heat and let it rest for 3 minutes. The pork will have the perfect blush of pink and be tender and juicy. Brush the pork chops with olive oil on both sides. Place the chops on the grill over high heat, cover, and sear for 3 minutes on each side.

Remove the pork chops off the grill and let it rest for 5 minutes before serving. Tender, juicy grilled pork chops that are marinated in a sweet brown sugar marinade. Then topped with a grilled pineapple ring. These Pineapple Pork Chops are full of flavor and so easy, which makes them perfect for a quick dinner. Directions In a bowl, combine the pineapple, mustard, garlic and salt; mix well. Pour 1/2 cup into a large resealable plastic bag; add the pork chops.

Drain and discard marinade from pork. In a nonstick skillet, brown chops on both sides in oil over medium heat. Add the pork chops and zip closed.

Even though the warm weather is taking its sweet time arrive, my husband and I still love to grill out. In fact, Steven will fire up the grill any time of the year if he can. There's just nothing like food cooked over a flame. For marinade, combine Wish-Bone® Italian Dressing, sugar, pineapple juice and soy sauce. Add chops and 2/3 cup marinade in large, shallow nonaluminum baking dish or plastic bag; turn to coat.

Cover, or close bag, and marinate in refrigerator, turning occasionally, 3 to 24 hours. Refrigerate remaining marinade. Store in the fridge for 8-12 hours (the longer, the better!). In a small bowl, dissolve the cornstarch into 2 teaspoons of cold water to make a slurry. Place the saucepan of marinade over medium heat and bring to a boil.

Reduce the heat to low and whisk in the slurry. Cook, whisking, until the sauce thickens, about 2 minutes. Heat up grill or grill pan over to medium-high heat and grease to keep meat and pineapple from sticking. Pat pork chops dry and sprinkle with salt. Place on grill to cook for 5-6 minutes per side, depending on the thickness.

The pork chops should come to an internal temperature of 145 degrees F. Set aside and lightly cover with foil to keep warm. Cook pork chops over indirect fire with the grill closed for about 8 minutes.

Flip pork chops and continue to cook until internal temperature reaches 165° using a digital thermometer. Total cook time will depend on the thickness of pork chops but should be about 15 minutes. Remove from grill and spoon pineapple bbq sauce over pork chops. Grill over direct heat until browned all over, about 3 minutes per side.

Continue to grill, turning several times and basting with remaining sauce, until charred and coated with a thick layer of glaze, about 4 minutes. Move to cooler part of grill and take internal temperature of pork. If needed, continue grilling over indirect heat until an instant-read thermometer inserted into chops near bone registers 130°F, 1–4 minutes more. Transfer pork chops to a wire rack and let rest 10 minutes before slicing.

Serve with reserved sauce alongside. 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. Marinade and set aside for basting. In a large ziploc, mix together the pineapple juice, brown sugar, soy sauce, and garlic powder to create a marinade for the pork chops.

As grill heats, make glaze. In small sauce pan or skillet, combine 1/2 cup pineapple juice with soy sauce and red pepper flakes. Bring to a boil over medium-high heat and cook, stirring frequently, until thick and shiny, 3-5 minutes. For this recipe all you do in marinate pork chops in soy sauce and red pepper flakes, and then cook it with pineapple and cilantro.

It's fresh and soooo good. One of the first times I made this recipe I put the pork chops in the marinade and put it in the fridge. Life got crazy busy and I only was able to make it two days later. So the pork had been marinating in soy sauce and red pepper flakes for 2 days. The pork was darker in color because of the soy sauce, and when I made it, holy cow was it full of flavor . Combine 3/4 cup of finely chopped grilled pineapple, onion, jalapeño, cilantro, honey, salt, and a pinch of pepper in a small bowl.