June comes around every year, yet we always seem to be surprised by Father’s Day. Since you’ll probably be stressing out about what to good old Dad, let us take care of the menu. Father’s Day Grilled Hawaiian Pork Chops with fresh grilled pineapple is sure to warm his belly and knock him out for his monthly food coma. Featuring a sweet and savory marinade, these pork chops are sticky, tasty, and vibrant. There’s nothing like a taste of the islands for a festive celebration with your loved ones.
Begin by making the marinade by mixing soy sauce, sesame oil, brown sugar, ginger, crushed red pepper, garlic, and ketchup for a sweet, spicy, and salty combination. Marinate the pork chops overnight for maximum flavor and juiciness. Grill the pork and pineapple rings over medium-high heat for five minutes per side, rotating 90 degrees halfway between to create the signature grill marks. Use the remaining marinade to create a thicker sauce for serving by adding cornstarch, bringing it to a boil in a saucepan, and reduce over low heat to thicken. Tender and sweet, with the perfect pinch of heat, these pork chops will bring a smile and happiness to any dad. He will love it!
Grilled Hawaiian Pork Chops Ingredients
- 3/4 cup low sodium soy sauce (you can also sub out 1/4 cup of this for water if you're more sensitive to salt)
- 1/4 cup water
- 1 Tablespoon sesame oil
- 1/3 cup brown sugar, packed
- 1/4 teaspoon ground ginger
- 1/2 teaspoon crushed red pepper flakes (or more if you want it to be spicy)
- 3 large cloves of garlic, minced or pressed
- 2 Tablespoons ketchup
- 1 can of pineapple rings (reserve 1/2 cup of the juice for the marinade)
- 1 package of Smithfield All Natural Boneless Pork Chops, or similar
- 2 Tablespoons corn starch
- Chopped scallions, for garnish
Grilled Hawaiian Pork Chops Directions
- Whisk the low sodium soy sauce, water, sesame oil, brown sugar, ground ginger, red pepper flakes, garlic ketchup, and pineapple juice until well combined.
- Pour the marinade over the Smithfield All Natural Boneless Pork Chops and let them sit for at least 10 minutes or overnight (you can also freeze them in the marinade and thaw them for later use).
- Spray the grill with non-stick cooking spray and heat it to medium-high.
- Place the meat and pineapple rings on the grill and reserve the marinade to make the sauce.
- Grill them for 4-5 minutes on each side. Rotate them a little bit midway through each side if you want an excellent crosshatch grill mark (this is optional). Keep an eye on them because every grill is different- mine were thin, but if your meat is thicker, you can go a little longer.
- Once the internal temperature reaches 145 degrees (or longer if you want them well done), remove them from the grill and rest them for 10 minutes tented in foil.
- While your meat rests, whisk the cornstarch into the marinade and strain it into a saucepan. Heat over medium heat until it starts boiling then reduce it to low heat for a couple minutes to thicken the sauce.
- Drizzle the meat and pineapple with sauce, sprinkle with chopped scallions and serve immediately.
Taken from thelifejolie.com