Glazed Pineapple Chops Recipes

PINEAPPLE GRILLED PORK CHOPS

Steps:

• Mix together the drained pineapple juice, brown sugar, soy sauce, and garlic powder together in a large plastic zipper bag, and smush the bag a few times with your hands to mix the marinade and dissolve the sugar. Place the pork chops into the marinade, squeeze out any air in the bag, seal it, and refrigerate overnight. Reserve the pineapple rings.
• Preheat an outdoor grill for medium heat, and lightly oil the grate.
• Remove the chops from the marinade, shaking off excess, and grill until browned, the meat is no longer pink inside, and the meat shows good grill marks, 5 to 8 minutes per side. Brush several times with marinade and let the marinade cook onto the surface of the meat. Discard excess marinade. While the meat is grilling, place 4 pineapple rings onto the grill, and allow to cook until hot and the slices show grill marks; serve the chops topped with the grilled pineapple rings.

GLAZED PINEAPPLE CHOPS

Steps:

• Heat grill to medium heat.
• Mix all ingredients except chops until blended. Reserve 1/2 cup barbecue sauce mixture for later use.
• Grill chops 5 min. on each side. Brush with half of the remaining barbecue sauce mixture; grill 3 to 5 min. or until chops are done (145ºF), turning and brushing occasionally with remaining barbecue sauce mixture. Remove chops from grill. Let stand 3 min.
• Serve chops with reserved barbecue sauce mixture.

PINEAPPLE GLAZED PORK CHOPS

Steps:

• In food processor, combine barbecue sauce, half of the pineapple slices, brown sugar, cinnamon and mustard. Pulse until pineapple slices are minced into sauce. Reserve about 1/4 cup sauce for serving.
• Heat grill to medium heat. Season pork chops with salt and pepper, then place them along with the remaining pineapple slices on the hot grill and cook all about 5 minutes each side, brushing sauce over the chops as you grill. Serve pork chops with grilled pineapple slices on top, and spoon remaining sauce over all.

PINEAPPLE GLAZED PORK CHOPS

Steps:

• Brown chops with garlic in margarine, in large skillet. Remove chops from skillet. Spoon off fat.
• Add pineapple, jelly, cinnamon and ginger to skillet. Cook, over medium heat, until jelly melts.
• Return chops to skillet; spoon sauce over chops. Reduce heat to low.
• Cover; cook 10 minutes or until chops are no longer pink. Remove chops to serving platter; keep warm.
• Stir together water and cornstarch; add to skillet. Cool stirring, until thickened. Spoon sauce over chops.

GLAZED PINEAPPLE CHOPS

Steps:

• HEAT grill to medium heat.
• MIX all ingredients except chops until well blended. Reserve 1/2 cup sauce for later use.
• GRILL chops 5 minute on each side. Brush with some of the remaining sauce; grill 5 minute or until chops are done (160ºF), turning occasionally and brushing with remaining sauce.
• SERVE with reserved sauce.