Hawaiian Marinated Pork Chops
Sunday was a pretty nice day and it was Kenny’s turn to cook, YEAH! Although I did most of prep work, he did his part on the grill which made me happy as I had slept on my neck wrong and felt like my head was just going to fall off my shoulders at any moment. Of course Mr. Wise Guy said that my head was never on straight anyway, so I should feel normal, the nerve! This is a nice recipe for the grill but you can also broil the chops if your weather is not participating. We’re fortunate here, even in north Florida that we can use our grill most of the year and husband is used to cooking on the grill even in cold weather when he lived up in Indiana. He’s just an old die-hard when it comes to that wonderful aroma that you can only get when cooking outside and he also loves to tantalize the neighbors as those aromas filter through the woods to those who live near by, bad man! I kinda played around with this recipe and the only thing I would change is the amount of time that I marinated our chops…………..
- 4 boneless center cut pork chops about ½ inch thick (4 chicken breasts may be used)
- 1 cup unsweetened pineapple juice
- ¼ cup soy sauce
- ¼ cup white wine vinegar
- ¼ cup vegetable oil
- ½ teas freshly grated ginger root
- 1 tbsp sugar
- Blend together all ingredients for the marinade.
- Place chops (or chicken) in a shallow dish in a single layer.
- Pour marinade over chops, cover and refrigerate for 1 hour or more.
- Remove chops to grill over medium heat, reserving marinade for basting during the cooking time.
- Cook for about 25-30 minutes, turning about every 5 minutes and basting with every turn.
- Cooking time may vary depending on your heat, thickness of chops and if you are cooking chicken instead.
Hope you all had a great St. Patty’s Day! We had a great one here with plenty of left-overs for more recipes to come………………..Enjoy!