Prep time: 20 minutes
Cook time: 8 minutes
Total time: 28 minutes
- 4 center cut pork chops, about 3/4 inch thick each
- 1/4 cup light brown sugar, packed
- 1/4 cup regular strength soy sauce
- 1 can (8oz) pineapple rings, with 1/4 cup juices reserved
- 1 tsp. onion powder
- 1 tsp. garlic powder
- 1/4 tsp. ground ginger
- 1/4 tsp. freshly ground black pepper
- Oil for grilling
- Use paper towels to dry excess moisture from pork chops. Poke holes throughout chops with a fork. Set aside.
- In a very large bowl, whisk together brown sugar, soy sauce, 1/4 cup pineapple juice, onion powder, garlic powder, ground ginger, and black pepper. Whisk to combine well. Place pork chops in bowl, taking care to ensure both sides of each chop are fully coated and immersed in marinade. Cover tightly and chill in fridge at least 6 hours, but preferably overnight for best flavor.
- Grease and preheat your outdoor grill or indoor cast iron grill. Once grill is hot, remove chops from marinade, and grill on medium-high heat about 4 minutes per side, or until there are deep grill marks and center is no longer pink. You want it fully cooked, but take care not to overcook the meat (Note: Indoor cast iron grills may cook faster. Actual cook time depends on thickness of your chops, temperature of your grill, and temperature of your meat before cooking.)
- If using outdoor grill, you can use marinade for brushing on the meat during the first couple minutes of cooking, but not towards the end of cooking time. Discard excess marinade.
- Grill desired amount of pineapple rings until grill marks appear. Serve pineapple rings on top of grilled pork chops. Sprinkle with chopped parsley, if desired.
- PLEASE MAKE ANY SUBSITUTIONS THAT RELATE TO YOUR ALLERGIES OR DIETARY NEEDS!
Sourced by Chew out Loud