Max, as you know, I could forget meat for most of the summer, but the fam does not agree. If there isn’t meat on the table, it isn’t dinner in their opinion. Last night I was trying to come up with something different to use up some pork chops, and I remembered Polynesian Chops. It works well with chicken as well. Only don’t do what I did once and marinade the pineapple as long as the chops. They turn dark from the soy sauce and are salty. Not a pretty sight, or taste.
Polynesian Chops:
1 29 ounce can of pineapple slices
½ cup soy sauce
1/3 cup of oil
¼ cup minced onion
1 tablespoon brown sugar
½ clove garlic, crushed
6 ½ inch thick boneless pork chops
Drain the pineapple and save ½ cup of the juice. Mix the half cup of pineapple juice, soy sauce, oil, onion, brown sugar and garlic in a shallow bowl and mix well. Place the pork chops in the marinade and chill several hours. Turn several times.
To Grill: Drain the chops and grill to your taste. Place pineapple slices in the marinade and grill them as well using remaining marinade on both chops and pineapple.
Chops can also be baked for about 35 minutes.
Serves 6
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