Recipe by breezermom
My local grocery store seems to put pork steaks on sale quite often, so I needed to find some other ways to make them. This makes them a little bit tropical, plus I just love grilled pineapple!!
Top Review by Susie D
This simple recipe packs lots of flavor into an easy to make meal. The marinade works it's magic and these were the tenderest chops we've had lately. I used bone-in pork chops and had to cook indoors due to weather. Outdoor grilling could only add to the awesome results. I will definitely be using this recipe again! Served with brussels sprouts and salad.
- 4 pork blade steaks, about 3/4 inch thick
- 1 (8 1/4 ounce) cansliced pineapple (I like to use fresh pineapple, and then just use a can of pineapple juice for the marinade)
- 1 medium onion, chopped
- 1⁄2 cup soy sauce
- 1⁄4 cup vegetable oil
- 3 tablespoons light corn syrup
- 1 teaspoon ground ginger
Directions See How It's Made
- Trim the excess fat from the pork steaks, and place them in a large shallow container.
- Drain the pineapple (if using fresh, just sub a can of pineapple juice in the marinade), reserving juice or syrup. Set pineapple slices aside.
- Combine pineapple juice/syrup, onion, soy sauce, oil, corn syrup, and ginger in a small saucepan, stirring well. Cook, uncovered, over medium heat for 10 minutes, stirring frequently. Pour over the pork steaks. Cover and refrigerate for at least 8 hours, turning steaks occasionally if possible.
- Remove the steaks from the marinade, reserving marinade. Grill steaks over low to medium coals for 35 minutes or until the desired degree of doneness. Turn and baste occasionally with the marinade.
- Grill the pineapple slices over medium coals for 1 minute on each side. Garnish the pork steaks with the pineapple slices.