Sunday, July 07, 2013

Grilled - Pork Chops, Asparagus, and Pineapple

Pineapple Pork Chops

1/2 cup soy sauce
1/2 cup brown sugar
Pineapple Juice from a 20 oz can of sliced pineapples (separate the pineapples for grilling later)
Garlic Salt (I just sprinkled in garlic salt, did not measure)

Pork Chops (I used 6, thinly cut pork chop)

Mix all of the ingredients together in a gallon sized zip lock bag. Refrigerate over night. 

When you are read to grill, make sure the grill is super hot. Place chops on grill and over for 1 minute. Open lid, shift pork chops about half a turn. Cover lid for another minute. Now flip the pork chop over and repeat. This method I found is for thin pork chops and it worked great! While grilling, brush the marinade over the pork chops. 

Grilled Asparagus

Olive Oil

Wash and cut ends off asparagus. Using about 2 TBSP of Olive Oil, drizzle over asparagus then add salt (I use sea salt). Turn asparagus in olive oil, add more salt.

On the same grill (super hot) (I added the asparagus first because it took a little longer to cook), place asparagus and turn for 5-10 minutes {be careful not drop the asparagus between the grill}. Once the asparagus is charred and tender, take off the grill. 

Grilled Pineapple

Using the canned pineapple (yes, fresh would be 100% better), place on the hot grill. Brush with the marinade. Grill until charred marks in the pineapple and turn over, using marinade again. 

Buon Appetito!

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