Ingredients and Weight:
- Pork chops (bone-in or boneless): 8 (6 ounces each)
- Pineapple: 1 medium (peeled and diced)
- Red onion: 1/2 medium (finely chopped)
- Ginger: 1 tablespoon (minced)
- Garlic: 2 cloves (minced)
- Chili pepper (optional): 1/4 teaspoon (minced)
- Brown sugar: 1/2 cup
- Apple cider vinegar: 1/4 cup
- Soy sauce: 1/4 cup
- Salt and black pepper: to taste
Preparation Time:
Cooking Time:
- 15-20 minutes (depending on grill heat)
Difficulty Level:
Preparation Method Steps:
- To make the pineapple chutney, combine the pineapple, red onion, ginger, garlic, chili pepper (if using), brown sugar, apple cider vinegar, and soy sauce in a bowl. Stir well and set aside.
- Season the pork chops with salt and black pepper.
- Heat a grill to medium-high heat.
- Grill the pork chops for 5-7 minutes per side, or until cooked through with an internal temperature of 145°F.
- Remove the pork chops from the grill and let rest for 5 minutes before serving with the pineapple chutney.
Nutritional Information:
Per serving (1 pork chop with 1/4 cup chutney):
- Calories: 420
- Fat: 20 g
- Cholesterol: 70 mg
- Sodium: 600 mg
- Carbohydrates: 45 g
- Protein: 30 g
Dish Characteristics:
- Savory and sweet main dish
- Perfect for grilling season
- Easy to prepare and cook
- Gluten-free (if tamari sauce is used instead of soy sauce)
User Comments:
- "This was a delicious and easy recipe that I will definitely make again."
- "The pineapple chutney was the perfect complement to the grilled pork chops."
- "I loved the combination of flavors in this dish."
- "My guests raved about this recipe!"
- "A great recipe for a special occasion."
Special Precautions and Tips:
- Be careful not to overcook the pork chops, as they will become dry and tough.
- If you don't have a grill, you can also cook the pork chops in a skillet over medium heat.
- The pineapple chutney can be made ahead of time and refrigerated for up to 5 days.
- If you don't like spicy food, omit the chili pepper from the chutney.
