Fire up the grill and try something new. So zesty and easy to prepare, these Grilled Bone-in Pork Chops with Hawaiian Marinade are the perfect addition to weeknight dinners and backyard barbecues.
- 4 bone-in pork loin chops, cut 3/4-in. thick
- 2 cans (6 oz. each) unsweetened pineapple juice (1 1/2 c.)
- 3 scallions, white parts sliced into thin rounds
- 3 tbsp. peeled and minced ginger
- 3 tbsp. reduced-sodium soy sauce
- 2 tbsp. Asian dark sesame oil
- 2 tbsp. light brown sugar
- 3/4 tsp. freshly ground black pepper
- 1/2 tsp. coarse salt
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.
Prepare a medium-hot fire in grill. Brush grill grate clean and lightly oil grate. Grill chops directly over heat, 8 to 10 min., turning once, until internal temperature on a thermometer reads 145 degrees F, followed by a 3-min. rest.