Grilled Pork Chops With Pineapple

I came across this recipe in Sunset Magazine (June 2005) while looking for interesting and a bit different summer grilling recipes. I think it will be delicious with a cold rice salad with cheesecake or ice cream sundaes for dessert.

• Ready In: 50 mins
• Serves: 4

Ingredients

• 1⁄3 cup  pineapple juice
• 1⁄4 cup soy sauce
• 1  tablespoon brown sugar
• 1  tablespoon  vegetable oil
• 1  teaspoon ginger
• 1⁄2 teaspoon allspice
• 1⁄2 teaspoon  hot chili flakes
• 1⁄2 teaspoon dry mustard
• 4  pork chops (3/4 inch thick)
• 12  ounces  peeled and cored pineapple
• 1  red onion
• 2  tablespoons mint, chopped, garnish
•  lime wedge, garnish

Directions

1. Whisk together first 8 ingredients (pineapple juice - dry mustard).
2. Place pork chops in a marinating dish or zip lock plastic bag and add all (except for 1/4 cup) of the juice/spice mixture. Seal bag or cover dish turning to coat all. Marinate in refrigerator for several hours (at least 4).
3. Cut pineapple into 1/2-inch thick slices. Peel onion and cut crosswise into 1/2 inch thick slices. Place onion and pineapple in a dish and drizzle with remaining juice mixture, let stand 20 minutes at room temperature.
4. Prepare grill.
5. Discard marinade from chops.
6. Lay chops, pineapple and onion on an oiled grill over a bed of hot coals (or high heat on a gas grill). Cook turning once until pineapple and onion are browned and pork is brown on outside and done on the inside (5-10 minutes).
7. Transfer chops to plates and garnish with grilled pineapple and onion. Sprinkle with mint and garnish with lime wedges, if desired.