1 20 oz. can pineapple slices, reserve ¼ cup of the juice (try fresh, if you can get a nice ripe one or if Niki has just come back from Hawaii!)
6 1-inch thick butterfly pork chops
½ cup Kikkoman soy sauce (throw away the La Choy, if that’s what is in your pantry!)
1/3 cup vegetable oil
1 cup white onion, minced
1 clove garlic, minced
1 Tbsp. brown sugar
Drain pineapple and reserve ¼ cup juice and set aside. Place chops in a large shallow dish, or marinating dish. Combine juice and next five ingredients; pour over the chops and marinate for 2 hours in the fridge. Remove chops and grill over medium coals about 40 minutes, turning often and basting with marinade. Grill the pineapples so they are pretty and place one on each chop in the last minutes of cooking. Serves 6, generously.
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