Cooking Instructions
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Step 1
First the
Pork Chops (4)
go into a quick 30 minute
Hawaiian Marinade (12 fl oz)
to get the sweet and sour flavor going on the outside. Place the chops in a large ziplock bag, pour the marinade over the top, and work the chops around to cover. Store the chops in the refrigerator for 30 minutes.
Step 2
While the marinade is working put the salsa together. Combine
Pineapple (1/2)
,
Red Onion (1/2)
,
Red Chili Pepper (1/2)
,
Garlic (1 clove)
,
Fresh Cilantro (1/4 cup)
,
Serrano Chili (1)
,
Limes (2)
, and
All-Purpose Spice Rub (to taste)
in a bowl and refrigerate.
Step 3
After 30 minutes remove the pork chops from the marinade and drain off any excess liquid. Place the chops on a flat surface and season the outside with
All-Purpose Spice Rub (to taste)
.
Step 4
Let the chops hang out on the cutting board for a few minutes while you fire up the grill. You can use any direct grill here just hold the temperature steady at 400 degrees F (200 degrees C).
Step 5
The cooking process is pretty straight forward. At 400 degrees F (200 degrees C) the chops need about 8-10 minutes to cook to medium. Grill them for 2 minutes then twist the chop ¼ turn. Time another 2 minutes and flip the chops over to the opposite side. Repeat the same process and check the internal temperature. Once they reach 135 degrees F (57 degrees C) internal before taking them off the grill.
Step 6
As soon as the internal temp reaches 135 degrees F (57 degrees C) internal take the chops off and loosely cover with a piece of aluminum foil.
Step 7
While they’re resting it’s time to grill the
Pineapple Rings (1)
. Sprinkle each side with a little
Brown Sugar (1/4 cup)
and place on the grill. It only takes about 1 ½ minutes per side
Step 8
Once the pineapple is grilled you’re ready to eat. Top each chop with a pineapple ring and garnish with a big spoon of the salsa.
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