Grilled Bone-in Pork Chops with Hawaiian Marinade



by 3  people


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Servings: 4
Prep Time: 5 mins
Total Time: 10 hrs 15 mins
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Ingredients
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    4   
    bone-in pork loin chops, 3/4-inch thick
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    2  6  ounce cans 
    pineapple juice, unsweetened (1-1/2 cups)
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    3   
    scallions, white parts sliced into thin rounds
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    3   tablespoons 
    ginger, peeled and minced
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    3   tablespoons 
    soy sauce, reduced-sodium
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    2   tablespoons 
    Asian sesame oil, dark
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    2   tablespoons 
    light brown sugar
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    3/4  teaspoon 
    freshly ground black pepper
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    1/2  teaspoon 
    coarse salt

Directions
1.
Mix pineapple juice, white parts of scallions, ginger, soy sauce, sesame oil, brown sugar, pepper and salt together in large, resealable bag. Add chops, seal bag and refrigerate for 2 to 10 hours.
2.
Prepare a medium-hot fire in grill. Brush grill grate clean and lightly oil grate. Remove chops from marinade, shaking off excess marinade. Do not pat dry. Discard remaining marinade. Grill chops directly over heat, turning once, until internal temperature on a thermometer reads 145 degrees Fahrenheit, 8 to 10 minutes, followed by a 3-minute rest time.
Nutrition information
Per Serving: cal. (kcal) 470, Fat, total (g) 12, chol. (mg) 70, sat. fat (g) 2, carb. (g) 63, pro. (g) 28, sodium (mg) 1370, Percent Daily Values are based on a 2,000 calorie diet
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Related Recipe
Cider-Brined Pork Chops
Cider-Brined Pork Chops

Once brined, these chops can be pan-fried, broiled or grilled. The main caution here is not to overcook them. Brining (soaking in a salt solution) helps keep the chops firm and juicy, but even brining will not prevent dry hard chops if overcooked. Bone-in rib chops at least 1 inch thick are the best choice for this recipe, and each one is typically large enough to feed two people. Using the thicker chops and dividing them before serving is much better than trying to cook super-thin chops, which can easily be overcooked before they are browned on the outside.

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