AK canning jar

A simple pork dish to make ahead to cook up on busy nights. The chops also are delicious grilled during the weekend.


The Recipe: Pineapple Pork Chops


  • 6 pork chops
  • 1/4 cup gluten free soy sauce
  • 1/4 cup maple syrup
  • 1 tablespoon sesame seeds
  • 1 tablespoon sesame oil
  • Coarse sea salt and pepper to taste
  • 1/4 cup maple syrup
  • 1/4 cup balsamic vinegar
  • 16 ounce can pineapple crushed, in juice


  • Mix soy sauce, first measure of maple syrup, sesame seeds, and sesame oil. Put into a gallon sized freezer bag. Salt and pepper the pork chops. Add the pork chops to the bag, and turn to coat. Remove as much air as possible, label and seal bag.
  • Mix second measure of maple syrup, balsamic vinegar and pineapple with its juice in a quart sized freezer bag. Remove as much air as possible, label and seal bag. Place quart bag and gallon bags together (I put both into a 2nd gallon side bag). Label and freeze.
  • Cooking Instructions: Thaw. Heat grill to medium-hot. Place the marinated pork chops on the grill once it has preheated. Discard the rest of the marinade. Grill the pork chops until done, around 6 minutes per side. (You can also pan fry or bake in a 350 degree oven until cooked through.) While the pork chops are grilling, pour thawed pineapple mixture to a medium saucepan. Cook over medium heat for 5-6 minutes, until pineapple starts to break down and create its own syrup goodness! Serve the pork chops hot with pineapple on top.
  • Containers Needed: 2 gallon sized freezer bags and 1 quart sized freezer bag