Tuesday, June 3, 2014

Pineapple Pork Chops

Margaret’s Pineapple Pork Chops
By Margaret Parsley           Serves: 2-3, depending on pork chop size


2 Pork Chops
1 large Can diced pineapple or pineapple rings in juice
1-2 small cans Pineapple Juice
½-1 cup Brown Sugar
1 cup Teriyaki Sauce

  1. Mix together Pineapple, juice, brown sugar and teriyaki sauce.  Marinate thawed pork chops in sauce several hours to overnight in the fridge.
  2. Grill pork chops. (cooking in frying pan or griddle will work also)
  3. Grill drained marinated pineapple until caramelized (or use fry pan)
  4. Bring remaining marinade to a boil for use as sauce and serve all over rice.

I typically use as much as 1 large can of diced or rings of pineapple per 2 adults.
Add as much pineapple juice as needed to cover pork chops.

Adjust brown sugar and teriyaki sauce to taste.  Measurements are approximations as I usually use my nose to determine the right mixture.

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