Week 7 :: Pineapple Pork Chops

INGREDIENTS:
-1/3 cup of OJ
-2 Tablespoons less-sodium soy sauce
-1 Tablespoon rice vinegar
-1 Tablespoon brown sugar
-1/2 teaspoon ground ginger
-1/2 teaspoon onion powder
-1/2 teaspoon garlic powder
-4 (4 oz.) boneless pork chops, trimmed of fat
-2 teaspoons cornstarch
-4 thickly sliced fresh pineapple rings

INSTRUCTIONS:
1. Whisk OJ, soy sauce, rice vinegar, brown sugar, ground ginger, onion powder and garlic powder to make a marinade. 

2. Place pork chops in a large re-sealable bag and add marinade. Seal bag and place in fridge for at least 2 hours up to overnight. Turn bag. 

3. Transfer pork chops to shallow dish. Pour marinade in saucepan. 

4. In small bowl, dissolve cornstarch into 2 teaspoons of cold water to make a slurry. Place the saucepan of marinade over medium heat and bring to boil. Reduce heat to low, and whisk in slurry. Cook - whisking until sauce thickens - for about 2 minutes. Remove from heat and set aside to use as a baste for pork chops + pineapple. 

5. Preheat grill to medium-high heat. Lightly coat. Place pork chops on grill and cook 4-5 minutes per side, brushing often with baste as you grill. 

6. Add pineapple slices to grill and cook 1-2 minutes on both sides. 

7. Serve pork chop with grilled pineapple slice on top! 

RATING = 4/5
"NOTES FOR NEXT TIME" = I forgot to add the baste as I was flipping the pork chops...so I would do that next time! Other than that, nothing :) They were tasty! 
 

Recipe by: Recipe Diaries