I am really not a pork chop person, I think I’ve told you guys this before. I’m not opposed to all pork, in fact I love bacon and slow cooked shredded pork, but pork chops have never done it for me. I’ve done the brining thing and tried bone-in versus boneless, but at the end of the day I usually just find them dry and bland. Shane, however, loves them, especially in the warmer weather when he can throw them on the grill. So, a couple of times over the course of these summer months, I’ll pick some up for him to enjoy on his own while I take advantage of the opportunity to make myself something for dinner that he has no interest in. It’s a win-win situation!
So, let me contradict everything I just said, and post a recipe for pork chops – makes total sense right?
I have absolutely no idea what came over me when I decided it would be a good idea to put these pork chops on the menu recently. It probably had something to do with the Asian flavors in the marinade, I just love them. And then there was the pineapple. If you’ve never grilled pineapple you are missing out, it’s the best – so sweet and juicy! This was actually the first time I’ve thrown scallions on the grill, but I’m a convert. And dare I say, I actually enjoyed the pork chops? I didn’t think the flavors of the marinade came through quite as much on the pork as they did on the pineapple and scallions, but the marinade did keep them really tender and juicy. Served with rice, this was a great summer meal and one I actually look forward to making again soon. Now there’s something I never thought I’d be saying about pork chops…
Grilled Ginger-Sesame Pork Chops with Pineapple and Scallions
from Fine Cooking
1/4 cup fresh lime juice
1/4 cup Asian sesame oil
1/4 cup reduced sodium soy sauce
3 tablespoons grated fresh ginger
2 tablespoons fresh orange juice
2 tablespoons rice vinegar
2 tablespoons extra-virgin olive oil
1 tablespoon packed dark brown sugar
1/2 teaspoon orange zest
Six 3/4-inch-thick boneless center-cut pork chops (about 6 oz each)
1 pineapple, peeled, cut into 1/2-inch-thick rings, and cored
1 bunch scallions, cleaned and trimmed
Whisk the lime juice, sesame oil, soy sauce, ginger, orange juice, rice vinegar, olive oil, brown sugar and orange zest together in a wide, shallow bowl. Place the pork chops in a single layer in a 13×9-inch baking dish, and pour 1/2 cup of the marinade over them. Add the pineapple rings and scallions to the bowl containing the remaining marinade and toss to coat. Place the pork and pineapple/scallion in the refrigerator and allow to marinated for 30-45 minutes, flipping the ingredients occasionally.
In the meantime, preheat your grill to medium-high heat.
Remove the pork, pineapple, and scallions from their marinades. Season the pork on both sides with salt and pepper. Grill the pork chops for about 3-4 minutes per side (more or less depending on thickness if yours aren’t 3/4-inch thick), or until cooked to desired doneness – I take mine off when they register 145 F on an instant read thermometer. Grill the pineapple for about 2-3 minutes per side and the scallions for about 1 minute per side, or until grill marks form.