I have never eating a pork chop I didn’t like. The other day I was shopping at the store and saw some meaty pork chops. They were boneless with about a inch of fat on the outer edge. I knew because of their thickness that these would be great chops to marinade and grill. One of the best marinades for a good pork chop is acid. I love the use of fruit, it has the sweetness that I am looking for, plus the acidity that will help break down the fat tissue and make the chop nice and tender.
For this recipe I decided to go with pineapple. I knew I was planning on making some BBQ sauce once I got home, so I figured I would add the pineapple to the sauce and make a wonderful pineapple BBQ sauce. I was also going to use some of the juice from the pineapple to marinade the pork as well.
Once home, I got my pork and placed it into a foil pan to start the marinade. I seasoned the chops with salt, black pepper, garlic, cup Italian dressing and cup pineapple juice. I let the pork rest in the fridge for 1 hour.
Now it was time to make my sauce. I made some fresh BBQ sauce and then added cup pineapple juice to the sauce. I simmered the sauce for 15 minutes on low, this allowed the flavor of the pineapple to merge with the BBQ sauce and become one. I reduced the sauce down by to create a nice velvety consistency. After making the sauce, I placed my attention on the grill. I fired up the grill to high heat and then reduced it to a medium high. I brushed down the grill racks and sprayed them with oil spray.
It was now time to remove my pork from the fridge. I let the pork sit at room temperature for 30 minutes before grilling. This allows the chill to get off the pork. It is important not to grill anything directly from the fridge. It will cause your heat to lower to fast and produce a baked like product verses a grilled product. I placed my pork on the grill and grilled for 10 minutes on both sides. I like to cook my pork to a medium well. I then removed the chops and placed them on a serving platter and topped them with my Pineapple BBQ sauce.
The end result was amazing. The marinade of the pineapple and the Italian dressing really soaked into the meat. I loved the grill flavor of the chops combined with the sweet and sour flavor of the pineapple. This was a real winner. A must try for sure.
Chef Brian is a trained Chef, and the creator of Herman T’s BBQ Sauce Mix. Professionally trained at the Baltimore Culinary College, Chef Brian has owned and operated several restaurants throughout the Country.
In 1995 Chef studied abroad in Italy and received his master culinary certificate in Italian find dining cuisine. His latest passion is the art of grilling, smoking and anything BBQ.
For more recipes and to receive your free cookbook, visit his site.