Pineapple Pork Chops

Grilled pork chops photo by WmJR

These grilled pork chops will be a big hit at your Memorial Day, July 4, or Labor Day cookout! The pineapple juice acts as a natural tenderizer, and the oil will provide moisture. The chops will be sweet and tangy, and if you want to add some heat, mix in a teaspoon or two of ground red pepper. Be sure to provide lots of wet wipes!

Holle’s Pineapple Pork Chops recipe

What you’ll need:

• 6 pork chops, ½-inch thick
• 1 tablespoon sugar
• 1 teaspoon ground ginger
• 1 teaspoon garlic salt
• ½ cup pineapple juice
• 1 tablespoon olive oil
• 1 small flat can crushed pineapple
• ½ cup ketchup
• 3 tablespoons brown sugar
• 2 tablespoons apple cider vinegar
• 1 tablespoon prepared mustard
• 1 teaspoon black pepper

Directions: Rinse chops and pat dry. Make a rub with sugar, ginger, and garlic salt. Rub spices into flesh. Place pork chops in a plastic zippered bag.

Combine pineapple juice and oil and pour over chops. Refrigerate for 1-2 hours.

Cook pork chops on medium grill. While chops are grilling, make the sauce. Combine crushed pineapple, ketchup, brown sugar, vinegar, mustard, and black pepper in a small saucepan and bring to a boil. Reduce heat and simmer, uncovered, until sauce has thickened.

Grill chops for 10 minutes. Turn and cook for 10 more minutes. Pour some of the sauce in a bowl and brush chops on both sides. Continue cooking pork for another couple of minutes until done.

Serve with remaining sauce.