Pineapple Glazed Grilled Pork Chops

Prep Time

15 mins

Cook Time

6 mins

Total Time

31 mins

Yields

6-8

Directions

Prepare pineapple and slice into ½ inch thick rounds. NOTE: If using canned pineapple, drain pineapple and reserve canned juice for glaze. Omit additional ¾ cup 100% pineapple juice from recipe.
Prepare glaze. In a small saucepan, combine ¾ cup pineapple juice with brown sugar, mustard, lemon juice and Worcestershire sauce. Bring to a simmer.
In a small bowl, combine cornstarch with cold water. Mix well so that cornstarch is completely dissolved and there are no clumps.
Whisk cornstarch mixture into simmering glaze and stir until sauce thickens. Remove from heat and let glaze cool for at least 10 minutes.
Prepare a grill for direct cooking over medium-high heat and lightly oil grate
Season pork chops on both sides with salt and pepper.
Spoon half of the glaze into a separate bowl for later use. Use a basting brush or back of a spoon to coat both sides of pork chops with remaining glaze.
Add pork chops and pineapple rings to grill. Cook for 2-3 minutes, then flip and cook an additional 2-3 minutes. During last minute of cooking, use a clean basting brush to coat pineapple rings and pork chops with reserved glaze.
Pork chops are fully cooked at an internal temperature of 145°F; careful not to overcook or they will be dry and tough.
Allow pork chops to rest for 5 minutes before serving.