Yields8 ServingsPrep Time15 minsCook Time6 minsTotal Time21 mins
1fresh pineapple OR 20-oz. can pineapple rings in 100% juice
¾cupTipton Grove 100% Pineapple Juice
2tbspGinger Evans Brown Sugar, packed
2tbspKurtz Dijon Mustard
2tbspTipton Grove Lemon Juice (or 1 fresh lemon)
2tbspKurtz Worcestershire Sauce
1tspGinger Evans Cornstarch
1tbspcold water
68bone-in pork chops, 1/2 inch thick
Marcum Salt & Ground Black Pepper
Prepare pineapple:
1
Slice off crown and base, about 1 inch from top and bottom, respectively.
2
Stand pineapple up on flat bottom side. Use a serrated knife to carefully remove rind, starting from top and slicing towards bottom, being careful to preserve as much of pineapple flesh as possible. Follow natural curve of fruit with knife until all rind is removed.
3
Use a small paring knife to remove circular “eyes” left in pineapple flesh. Make shallow v-shaped cuts to remove eyes.
4
Slice pineapple into ½ inch thick rounds. Use a small biscuit or round cookie cutter to remove core from center of each ring.
5
NOTE: If using canned pineapple, drain pineapple and reserve canned juice for glaze. Omit additional ¾ cup 100% pineapple juice from recipe.
Prepare glaze.
6
In a small sauce pan, combine ¾ cup pineapple juice with brown sugar, mustard, lemon juice and Worcestershire sauce. Bring to a simmer.
7
In a small bowl, combine cornstarch with cold water. Mix well so that cornstarch is completely dissolved and there are no clumps.
8
Whisk cornstarch mixture into simmering glaze and stir until sauce thickens. Remove from heat and let glaze cool for at least 10 minutes.
9
Prepare grill for direct cooking over medium-high heat and lightly oil grate
10
Season pork chops on both sides with salt and pepper.
11
Spoon half of the glaze into a separate bowl for later use. Use a basting brush or back of a spoon to coat both sides of pork chops with remaining glaze.
Ingredients
1fresh pineapple OR 20-oz. can pineapple rings in 100% juice
¾cupTipton Grove 100% Pineapple Juice
2tbspGinger Evans Brown Sugar, packed
2tbspKurtz Dijon Mustard
2tbspTipton Grove Lemon Juice (or 1 fresh lemon)
2tbspKurtz Worcestershire Sauce
1tspGinger Evans Cornstarch
1tbspcold water
68bone-in pork chops, 1/2 inch thick
Marcum Salt & Ground Black Pepper
Directions
Prepare pineapple:
1
Slice off crown and base, about 1 inch from top and bottom, respectively.
2
Stand pineapple up on flat bottom side. Use a serrated knife to carefully remove rind, starting from top and slicing towards bottom, being careful to preserve as much of pineapple flesh as possible. Follow natural curve of fruit with knife until all rind is removed.
3
Use a small paring knife to remove circular “eyes” left in pineapple flesh. Make shallow v-shaped cuts to remove eyes.
4
Slice pineapple into ½ inch thick rounds. Use a small biscuit or round cookie cutter to remove core from center of each ring.
5
NOTE: If using canned pineapple, drain pineapple and reserve canned juice for glaze. Omit additional ¾ cup 100% pineapple juice from recipe.
Prepare glaze.
6
In a small sauce pan, combine ¾ cup pineapple juice with brown sugar, mustard, lemon juice and Worcestershire sauce. Bring to a simmer.
7
In a small bowl, combine cornstarch with cold water. Mix well so that cornstarch is completely dissolved and there are no clumps.
8
Whisk cornstarch mixture into simmering glaze and stir until sauce thickens. Remove from heat and let glaze cool for at least 10 minutes.
9
Prepare grill for direct cooking over medium-high heat and lightly oil grate
10
Season pork chops on both sides with salt and pepper.
11
Spoon half of the glaze into a separate bowl for later use. Use a basting brush or back of a spoon to coat both sides of pork chops with remaining glaze.
