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.