Grilled Bone-in Pork Chops with Hawaiian Marinade

Grilled Bone-in Pork Chops with Hawaiian Marinade

  • TOTAL PREP TIME15 minutes


  • 4 porterhouse (bone-in loin) pork chops 3/4-inch thick
  • 2 6-oz cans pineapple juice unsweetened (1 1/2 cups)
  • 3 scallions white parts sliced into thin rounds
  • 3 tablespoons ginger peeled and minced
  • 3 tablespoons soy sauce reduced-sodium
  • 2 tablespoons sesame oil dark
  • 2 tablespoons light brown sugar
  • 3/4 teaspoon black pepper freshly ground
  • 1/2 teaspoon coarse salt
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Mix pineapple juice, white parts of scallions, ginger, soy sauce, sesame oil, brown sugar, pepper and salt together in large, resealable bag. Add chops, seal bag and refrigerate for 2 to 10 hours.

Prepare a medium-hot fire in grill. Brush grill grate clean and lightly oil grate. Remove chops from marinade, shaking off excess marinade. Do not pat dry. Discard remaining marinade. Grill chops directly over heat, turning once, until internal temperature on a thermometer reads 145 degrees Fahrenheit, 8 to 10 minutes, followed by a 3-minute rest time.

Makes 4 servings

Condray Family

Meet the Condray Family

Clifton, Kansas

I started in the pig business through the FFA program in 1968. My brother was in high school and I was a seventh-grader when we purchased our first pigs. After graduating high school, I returned home and took over the small farm my family owned.

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