I highly recommend these. Great for a warm night to grill and eat outside!
We had them a few days before it was warm enough... but grilling makes me want to eat outside!
The marinade for these made them really good. They don't take that long to make (besides marinating time)... and it seems like way less to me time because I don't grill. Nick grills for us.
Another plus to grilling... easy clean-up! Yay! The recipe I used actually wanted them to be pan-fried... but grilled seems ten times better to me.
To make these really yummy pineapple slices and pork chops, start by cutting your pineapple and some green onions and using a food processor to mix with some spices for the marinade. They marinate for 1-4 hours, and then are ready to be grilled. Top with the extra marinade.
• 4 Pork chops
• 6 1/2-inch thick slices of pineapple (2 cut into chunks for marinade)
• 1 bunch of scallions, sliced cross-wise into 1-inch pieces
• 1 tsp. dried thyme
• 1 Tbsp. minced garlic
• 3/4 tsp. ground allspice
Slice 6 slices of pineapple. Cut 2 of your slices into small chunks. Slice scallions and place in a food processor with pineapple chunks. Add thyme, garlic, and allspice. Pulse until coarsely chopped.
In a 9x13 inch pan place pineapple slices and pork chops. Top with marinade and turn to coat. Refrigerate for 1-4 hours. Also refrigerate extra marinade to use as a topping with cooked pork chops.
Brush off the excess marinade before grilling. Nick's grilling instructions: Grill pork 7-10 minutes per side on medium heat (as hot as possible without searing). If necessary, cut one open to check if the meat has cooked through. Grill pineapple on top rack or med-low heat for 1/2 time of the pork chops.
Source: Everyday Food (Martha Stewart) March 2011