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.
Recipe by Angela's Kitchen at https://angelaskitchen.com/2006/08/02/pineapple-garlic-pork-chops/