Prep time: 10 minutes (plus 3-4 hours marinade time)
Cook time: 10 minutes
Yield: 4 servings
Serving size: 1 pork chop and 1 pineapple slice
Ingredients
20 oz can Del Monte® Pineapple Slices in 100% Pineapple Juice (reserve ½ cup juice)
¼ cup less sodium soy sauce
2 Tbsp brown sugar
2 Tbsp rice vinegar
¼ tsp ground ginger
4 — 4 oz boneless pork chops, trimmed of fat
1 tsp fresh chives, chopped
Instructions
In a small bowl prepare marinade. Whisk together pineapple juice, soy sauce, brown sugar, rice vinegar and ground ginger.
Place pork chops in a large resealable bag and cover with marinade. Seal bag and place pork chops in fridge for 3-4 hours or overnight. If possible, turn bag every hour or so to evenly cover pork chops with marinade.
Remove pork chops from bag. DO NOT DISCARD MARINADE.
In a small sauce pan over medium heat, bring marinade to a boil. Reduce heat to low and simmer sauce for 15-17 minutes until sauce thickens, making sure to stir sauce frequently. After sauce has thickened, remove from heat and place in a small dish. You will use this marinade sauce while grilling pork chops and pineapple.
Preheat grill to medium-high heat. Lightly coat grill rack with nonstick cooking spray.
Place pork chops on grill and brush often with marinade sauce while cooking. Cook pork chops on each side for 4-5 minutes or until cooked through.
Delicately add pineapple slices to grill and cook for 1-2 minutes on both sides.
Let pork chops rest for 2-4 minutes before serving.
To serve, place a grilled pineapple slice on top of each pork chop and sprinkle with chives.
Nutrition Information
Per Serving: (1 pork chop and 1 pineapple slice)
Calories: 268
Calories from fat: 103
Fat: 5g
Saturated Fat: 3g
Cholesterol: 50mg
Sodium: 925mg
Carbohydrates: 26g
Fiber: 1g
Sugar 24g
Protein: 25g
Calcium: 0%
Iron: 8%
WWP+: 6
