Pineapple-Garlic Pork Chops

by angelaskitchen on August 2, 2006

 

This gluten free and dairy free pork chop recipe is delicious and easy-peasy.  You can easily make a second meal  in a gallon sized freezer bag while assembling the marinade for dinner to stash in your freezer for another night.  Yay!  Two meals in the time it takes to make one.  That is my kind of cooking!  :)

Printable Recipe for multiple batches of Pineapple-Garlic Pork Chops for freezer cooking.

Printable freezer label for Pineapple Garlic Pork Chops

Pineapple-Garlic Pork Chops
 
Author:
Recipe type: gluten free, dairy free, gfcf, main, pork
Serves: 8

Ingredients
  • 1½ cups unsweetened pineapple juice
  • 1 cups dry sherry (NOT cooking sherry), dry white wine or more pineapple juice
  • ¼ cup light brown sugar
  • 1 tsp. dried rosemary leaves, crushed
  • 2 cloves garlic, minced (or thinly sliced, like I did for the one in the photo above)
  • 8 pork loin chops, about 6 ounces each, about 1 inch thick
  • salt and pepper to taste

Instructions
  1. Combine all ingredients, except pork chops, in a bowl and mix well. Place pork in a shallow dish and pour marinade over. Cover and marinate in refrigerator overnight, turning once or twice. Prepare grill or turn on broiler. Remove pork chops, reserving marinade. Boil reserved marinade for 10 minutes to thicken and to make safe for basting on the cooked meat. Grill or broil pork chops 5-6 minutes per side, turning and basting once with marinade. Season with salt and pepper to taste.
  2. To freeze: Place all ingredients into a gallon sized freezer bag. Mix ingredients around, remove as much air as possible, seal, label and freeze.
  3. To serve: Thaw. Preheat grill or broiler. Remove pork chops, reserving marinade. Boil reserved marinade for 10 minutes to thicken and to make safe for basting on the cooked meat. Grill or broil pork chops 5-6 minutes per side, turning and basting once with marinade.

 

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