Minutes Prep time: 30
Minutes Total time: 270
Servings: 4
Difficulty: Intermediate
MARINADE:
1 can (20 oz each) pineapple slices in juice (juice reserved)
1/4 cup La Choy® Lite Soy Sauce
2 tablespoons vegetable oil
2 cloves garlic, smashed
1 teaspoon firmly packed brown sugar
4 bone-in pork chops
SAUCE:
1 cup fresh cilantro leaves
1/4 cup roughly chopped red onion
2 small cloves garlic, peeled
1/4 cup olive oil
1 tablespoon cider vinegar
1 tablespoon pineapple juice
1 teaspoon dried oregano
1/2 teaspoon crushed red pepper flakes
PAM® Grilling Spray
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 38 mg | 4% |
| Carbohydrate | 17 g | 6% |
| Cholesterol | 61 mg | 20% |
| Total Fat | 29 g | 44% |
| Iron | 1 mg | 7% |
| Calories | 415 kcal | 21% |
| Sodium | 611 mg | 25% |
| Protein | 20 g | 41% |
| Saturated Fat | 5 g | 27% |
| Sugars | 14 g | 1% |
| Vitamin C | 17 mg | 28% |
Set pineapple slices aside. Stir together 1/4-cup pinapple juice, soy sauce, vegetable oil, 2 cloves garlic, and brown sugar in small bowl. Pour into resealable bag, add pork chops and seal bag. Marinate 30 minutes to 4 hours, turning bag occasionally.
SAUCE: Blend cilantro, red onion, garlic, olive oil, vinegar, 1 tablespoon pineapple juice, oregano, and red pepper flakes in blender or food processor until smooth. Add another tablespoon of pineapple juice if your sauce seems too thick.
Spray cold grates of grill with grilling spray and preheat to medium-high heat. Grill pork chops and pineapple rings until charred and pork is just pink in the center (145°F). Chop pineapple and stir into cilantro sauce. Serve grilled pork chops with pineapple-cilantro sauce spooned over.
Serve with Birds Eye® Chicken Flavored Rice for a quick side!
Grilled Pork Chops with Pineapple-Cilantro Sauce
