Pineapple Glazed Grilled Pork Chops

Recipe Courtesy of Save A Lot Test Kitchen

Recipe By: Save-A-Lot Food Stores

Difficulty Easy
Serves 6-8
Prep Time 15 minutes
Cook Time 6 minutes
Ingredients
1 fresh pineapple OR 20-oz. can pineapple rings in 100% juice
¾ cup Tipton Grove 100% pineapple juice
2 Tbsp. Ginger Evans brown sugar, packed
2 Tbsp. Kurtz Dijon mustard
2 Tbsp. Tipton Grove lemon juice (or 1 fresh lemon)
2 Tbsp. Kurtz Worcestershire sauce
1 Tbsp. Ginger Evans cornstarch
1 Tbsp. cold water
6-8 bone-in pork chops, ½ inch thick
Salt and pepper
Marcum salt & ground black pepper

Directions

  1. Prepare the pineapple:
  2. a. Slice off the crown and the base, about 1 inch from the top and bottom, respectively.
  3. b. Stand the pineapple up on the flat bottom side. Use a serrated knife to carefully remove the rind, starting from the top and slicing towards the bottom, being careful to preserve as much of the pineapple flesh as possible.
  4. Follow the natural curve of the fruit with the knife until all the rind is removed.
  5. c. Use a small paring knife to remove the circular “eyes” left in the pineapple flesh. Make shallow v-shaped cuts to remove the eyes.
  6. d. Slice pineapple into ½ inch thick rounds. Use a small biscuit or round cookie cutter to remove the core from the center of each ring.
  7. e. NOTE: If using canned pineapple, drain the pineapple and reserve the canned juice for the glaze. Omit the additional ¾ cup 100% pineapple juice from the recipe.
  8. Prepare the glaze. In a small sauce pan, combine ¾ cup pineapple juice with the brown sugar, mustard, lemon juice and Worcestershire sauce. Bring to a simmer.
  9. In a small bowl, combine the cornstarch with cold water. Mix well so that the cornstarch is completely dissolved and there are no clumps.
  10. Whisk the cornstarch mixture into the simmering glaze and stir until sauce thickens. Remove from heat and let glaze cool for at least 10 minutes.
  11. Prepare a grill for direct cooking over medium-high heat and lightly oil the grate
  12. Season the pork chops on both sides with salt and pepper.
  13. Spoon half of the glaze into a separate bowl for later use. Use a basting brush or the back of a spoon to coat both sides of the porkchops with the remaining glaze.
  14. Add the porkchops and the pineapple rings to the grill. Cook for 2-3 minutes, then flip and cook an additional 2-3 minutes. During the last minute of cooking, use a clean basting brush to coat the pineapple rings and porkchops with the reserved glaze.
  15. Porkchops are fully cooked at an internal temperature of 145°F; careful not to overcook or they will be dry and tough.
  16. Allow porkchops to rest for 5 minutes before serving.

Notes