*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Due to bad planning on my part, these stayed in my fridge for 48 hours before being grilled tonight. YUMMY!!! Hubby says it's the best pork chop he's had in a long time. Tender, juicy, tasty, extremely easy to put together, this is no brainer for my regular summer rotation. Thanks for posting this keeper. Don't change a thing, it's perfect as is.
These were very very good. I have been making a variation of these for 3 decades using a marinade I got from the old Steak and Ale restaurants when I was a bartender there while in college. That marinade consisted of the pineapple juice, sherry and soy sauce in a 3:2 ratio in the order listed. I always added some ginger also, either 1 inch of grated fresh or 2 tsp. dried. I also marinate the pineapple slices separately in another ziplock and grill the entire can of slices. My family always wanted several slices of pineapple served on top of their grilled chicken breasts. The real key is the time you marinate and I do that for at least 8 hours or overnight. Makes the meat so juicy that way because the acid in the juice helps tenderize the meat. This also works well on a nice cut of steak, the old 'Kensington Club' on S&A's menu. Same marinade. Your brown sugar addition makes a nicer glaze as it carmelizes while grilling so you get 5 + stars!! Wild rice and steamed broccoli or asparagus goes great along with a mixed greens salad. Thank you for a great recipe with the addition of your spices and brown sugar. I did decrease the amount of brown sugar the second time I made this recipe because the sherry I have always added made it too sweet with the amount of brown sugar called for. I do like your recipe very much and I use it when I don't happen to have sherry on hand. Try it my way once and decrease the brown sugar by half along with adding the ginger. Thanks again.!
Really enjoyed this recipe. It is super easy and very yummy. I actually chose to bake it since my grill wasn't accessible and it came out great. I baked it at 425 F for 15 min. My husband said it was the best pork chop he's ever had.
I made these as directed and wow are they ever good!! They were made even better by the addition of a nice slice of sharp cheddar cheese on top after grilling; these were even more amazing that way and I will continue to make that addition when I make this recipe in the future.
I found this recipe when looking for something new to try on the grill. It looked interesting so I gave it a try. I was unsure of how much I would like it- the marinade doesn't smell very appealing. But the finished product is soooooo good! Definately adding this to my favorite meals for the grill!!!
These were so tasty. My husband doesn't typically like pork chops like these. I had a whole pork loin that I cut into slices that I used so I could make them as thin or thick as I wanted. I also only marinated for about 8 hours and the flavor was yummy! Thanks for sharing.