Grilled Hawaiian Pork Chops Recipes

GRILLED BONE-IN PORK CHOPS WITH HAWAIIAN MARINADE

Steps:

• Mix pineapple juice, white parts of scallions, ginger, soy sauce, sesame oil, brown sugar, pepper and salt in large, resealable bag. Add chops, seal bag and refrigerate for 2 to 10 hr. Remove chops from marinade and pat off excess marinade with paper towels. Discard remaining marinade.
• Prepare a medium-hot fire in grill. Brush grill grate clean and lightly oil grate. Grill chops directly over heat, 8 to 10 min., turning once, until internal temperature on a thermometer reads 145 degrees F, followed by a 3-min. rest.

GRILLED HAWAIIAN PORK CHOPS

Steps:

• Gather the ingredients.
• Drain the pineapple slices, reserving 1/4 cup of the juice in a large measuring cup. Add soy sauce , 1/3 cup vegetable oil, onion, garlic, and brown sugar and stir to combine.
• Place pork chops and pineapple slices in a large resealable bag. Pour marinade mixture over the top. Seal bag and refrigerate for 2 hours.
• Preheat a grill to medium-high (400 F to 425 F). Remove the pork and the pineapple from the marinade and let come to room temperature. Meanwhile, transfer the marinade to a small saucepan and bring to a boil over high heat. Reduce the heat to medium and continue to boil, stirring occasionally for 5 minutes. Remove from the heat and set aside.
• Oil the grill grates. Grill the pork chops, turning and basting halfway through cooking, about 12 minutes total, or until the internal temperature reaches 145 F. Reserve any remaining marinade for the table.
• During the last few minutes of cooking, place the pineapple slices on the grill and cook for 2 to 3 minutes or until browned on the surface.
• Top the pork chops with the pineapple slices and remove from the grill. Tent lightly with foil, and let rest 5 minutes before serving with the reserved marinade.

HAWAIIAN GRILLED PORK CHOPS

Steps:

• Drain pineapple, reserving 1/4 cup juice.
• Set aside.
• Place pork chops in shallow pan.
• Combine reserved pineapple juice, soy sauce, vegetable oil, onion, garlic and brown sugar,.mix well.
• Pour over pork chops, marinate in refrigerator at least 2 hours.
• Grill 40-45 minutes, turning frequently and basting with marinade.
• Top each pork chop with pineapple slice, during last 5 minutes of grilling.
• I put any leftover marinade in a squeeze bottle.makes it easy to baste while cooking.

HAWAIIAN PORK CHOPS

Steps:

• Mix flour, salt, and pepper together in a shallow bowl. Press pork chops into flour mixture until coated on both sides; shake excess flour back into bowl.
• Heat shortening in a large skillet over medium heat; cook pork chops until browned, about 3 minutes per side. Drain excess fat from skillet and return pork chops to skillet.
• Mix 3/4 cup water, pineapple juice, sugar, lemon juice, cinnamon, and nutmeg in skillet with pork chops. Cover skillet and simmer until cooked through and sauce is somewhat reduced, about 30 minutes. Add pineapple rings and cook 5 minutes more.
• Remove pork chops and pineapple from skillet. Combine 1 tablespoon water and cornstarch in a bowl; stir into sauce in the skillet until thickened. Serve sauce with pork chops and pineapple.

HAWAIIAN PORK CHOPS

Steps:

• Sprinkle pork chops with salt and pepper. Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Cook pork chops until lightly browned, 3-4 minutes on each side. Remove and keep warm. , In the same skillet, saute green pepper and onion in remaining 1 teaspoon oil until almost tender, about 2 minutes. Stir in broth, pineapple, ketchup, brown sugar and vinegar. Bring to a boil. Return pork to the pan. Reduce heat; cover and simmer until a thermometer inserted in pork reads 145°, 5-7 minutes. Remove and keep warm., Combine cornstarch and water until smooth; stir into skillet. Bring to a boil; cook and stir until thickened, 1-2 minutes. Serve with pork and, if desired, rice.

GRILLED BONE-IN PORK CHOPS WITH HAWAIIAN MARINADE

Steps:

• Mix pineapple juice, white parts of scallions, ginger, soy sauce, sesame oil, brown sugar, pepper and salt in large, resealable bag. Add chops, seal bag and refrigerate for 2 to 10 hours. Remove chops from marinade and pat off excess marinade with paper towels. Discard remaining marinade.
• Prepare a medium-hot fire in grill. Brush grill grate clean and lightly oil grate. Grill chops directly over heat, 8 to 10 min., turning once, until internal temperature on a thermometer reads 145 degrees F, followed by a 3-minute rest.