Friday, August 15, 2008

Grilled Pineapple Pork Chops

Marsha and I made these a couple of months ago when she was visiting. I made them again for dinner tonight. They were great both times. This picture is actually from when Marsha was here in June.

Grilled Pineapple Pork Chops
by Amy

½ C. packed brown sugar
½ C. Italian salad dressing
¼ C. pineapple juice
3 Tbsp. soy sauce
6 pork chops
1 Can sliced pineapple, drained

In a 2 Cup measuring cup, combine the brown sugar, salad dressing, pineapple juice and soy sauce. Pour 2/3 cup into a large re-sealable plastic bag; add the pork chops. Seal bag and turn to coat; refrigerate chops for at least 3 hours or overnight. Cover and refrigerate the remaining marinade for basting pork chops and pineapple. Drain and discard marinade from pork. Grill, uncovered, over medium heat for 8 minutes on each side. Place pineapple slices on grill. Baste pork and pineapple with reserved marinade. Grill 5-8 minutes longer or until meat juices run clear. Place a pineapple slice on each chop if desired.