1 20-oz. can pineapple slices, reserve ¼ cup juice
6 1-inch thick pork chops
½ cup soy sauce
1/3 cup vegetable oil
1 cup white onion, minced
1 clove fresh garlic, minced
1 Tbsp. brown sugar
Drain pineapple and reserve ¼ cup juice; set aside. Place chops in a large shallow dish. Combine juice and next five ingredients; pour over the chops and marinate for at least 2 hours (preferably 4 or more hours) in the refrigerator. Remove chops and grill over medium coals about 40 minutes, turning often and basting with marinade. **If using marinade for basting, make sure to boil it first. Place pineapple rings on the grill for a few seconds, then place one on top of the grilled chops before serving. Serves 6. Rice pilaf makes a perfect side dish.
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