Hawaian Grilled Pork Chops
|Canned sliced pineapple||20 Ounce, undrained|
|Pork chops||6 (1 Inch Thick)|
|Soy sauce||1⁄2 Cup (8 tbs)|
|Vegetable oil||1⁄3 Cup (5.33 tbs)|
|Minced onion||1⁄4 Cup (4 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Brown sugar||1 Tablespoon|
Drain pineapple, reserving 1/4 cup syrup.
Set pineapple slices aside.
Trim excess fat from pork chops, and place chops in a large shallow container.
Combine pineapple syrup, soy sauce, oil, onion, garlic, and sugar, stirring well; pour over chops.
Cover and refrigerate at least 2 hours, turning once.
Remove chops from marinade, reserving marinade.
Grill over medium coals 40 to 45 minutes or until desired degree of doneness.
Turn and baste frequently with marinade.
Place a pineapple slice on each chop during last few minutes of grilling, time.