Fresh OJ and pineapple slices are a summer treat when used to make these sweet and tangy pork chops. Serve with a side of rice for a tropical summer dinner.
Prep Time:10 minutes
Cook Time:15 minutes
Total Time:25 minutes
1/4 cup orange juice
2 tablespoons soy sauce
1 tablespoon rice vinegar
1 tablespoon light brown sugar
1 teaspoon grated fresh ginger
1/2 teaspoon onion powder
1 clove garlic, minced
4 bone-in pork chops, trimmed of fat
2 teaspoons cornstarch
2 teaspoons cold water
4 thickly sliced fresh pineapple rings
In a large resealable bag, mix together the orange juice, soy sauce, rice vinegar, brown sugar, ginger, onion powder, and garlic to make a marinade.
Place the pork chops in the marinade. Seal the bag and chill in the refrigerator for at least 2 hours and up to overnight. If possible, turn the bag every hour or so to evenly cover the pork chops with the marinade.
Transfer the pork chops to a shallow dish. Pour the marinade into a small saucepan.
In a small bowl, dissolve the cornstarch in the cold water to make a slurry. Place the saucepan of marinade over medium heat and bring to a boil. Reduce the heat to low and whisk in the slurry. Cook, whisking, until the sauce thickens, about 2 minutes. Remove from the heat and set aside to use as a baste for the grilled pork chops and pineapple.
Preheat an indoor grill, grill pan, or outdoor grill to medium-high heat.
Place the pork chops on the grill and cook until the internal temperature reaches 145 degrees F, 4 to 5 minutes per side, brushing often with the baste as you grill.
Place the pineapple slices on the grill and cook for 1 to 2 minutes on each side.
Let the pork chops rest for 2 to 4 minutes before serving.
To serve, place one grilled pineapple slice on top of each pork chop.