Grilled Pork Chops with Pineapple Slaw


2 lbs loin pork chops (4, 1/2 lb each)
1 can (20 oz) crushed pineapple in juice
2 tbs sliced green onion
1/2 cup red bell pepper, finely chopped
kosher salt and black pepper to taste
  • Trim all fat from pork chops, then place in a shallow dish or plastic bag.
  • Drain juice from pineapple ( you should have about 1 cup) and pour over the chops. Reserve the pineapple.
  • Refrigerate the chops overnight, turning the meat occasionally.
  • When ready to grill, remove pork chops from juice and discard juice.
  • Season the chops with salt and pepper.
  • Place the chops on a rack and grill over hot coals for 10 minutes, turning once until internal temperature reaches 165 degrees.
  • For slaw, combine the drained pineapple, onion and red pepper in a bowl.
  • Refrigerate slaw overnight while chops are marinating or combine ingredients  just before serving.




10 min


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