Pineapple Glazed Pork chops
Pork chops prepared with a tangy pineapple glaze.
- 1/4 cup Aloha shoyu
- 1 tablespoon firmly packed brown sugar
- 1 tablespoon vegetable oil
- 1 teaspoon ground ginger
- 1/2 teaspoon ground allspice
- 1/2 teaspoon chili flakes
- 1/2 teaspoon dry mustard
- 4 pork chops
- 2 small cans pineapple juice
- 12 ounces peeled and cored pineapple
In a 1-cup glass measure, whisk pineapple juice, soy sauce, brown sugar, oil, ginger, allspice, chili flakes, and dry mustard to blend. Trim fat on pork chops to 1/4 inch; rinse pork and pat dry. Place chops in a 1-gallon zip-lock plastic bag and add all but 1/4 cup marinade mixture and set aside for later use. Seal bag and turn to coat. Let stand, turning bag occasionally, at least 20 minutes, or chill up to 1 day.
Meanwhile, cut pineapple into 1/2-inch-thick slices. Grill pork chops and pineapple on a well-oiled grill. Cook pineapple until it is carmelized with grill marks. Remove pineapple from grill and cut into little chunks. Place in small saucepan with remaining marinade that was set aside and cook on medium heat until liquid is reduced by half. Cook pork chops for about 5 minutes on each side.
Plate chops with rice and top with pineapple glaze.