Pineapple Pork Chops

45 min - 1 hr

4 servings

Ingredients

  • 4 (4 oz/ 114g) bone-in pork chops
  • 1⁄2 cup Balsamic Vinaigrette Dressing, or raspberry vinaigrette, divided
  • 2 tbsp Balsamic Vinaigrette Dressing Mix
  • 3⁄4 cup olive oil
  • 1⁄4 cup balsamic vinegar
  • Sea Salt, to taste
  • Black Pepper, to taste
  • 1⁄2 pineapple, peeled, cored, and sliced into rings, or 1—19 oz (540 ml) can pineapple rings, drained
  • 2 tsp olive oil

Preparation

  1. Place pork chops in a shallow bowl. Drizzle with 1⁄4 cup Vinaigrette. Turn chops to coat evenly. Cover and refrigerate to marinate, at least 30 minutes, or up to 3 days.
  2. When ready to grill, preheat barbecue to medium-high.
  3. Brush pineapple rings with oil.
  4. Place chops on grill. Grill, turning often, until cooked through, 6–10 minutes, depending on thickness of chops.
  5. Add pineapple to grill towards end of cooking. Lightly char both sides, about 30 seconds per side.
  6. Place chops on plates and top with pineapple. Drizzle remaining Vinaigrette overtop.

Nutritional Information

Per serving: Calories 400, Fat 29 g (Saturated 4.5 g, 0 0 g), Cholesterol 60 mg, Sodium 60 mg, Carbohydrate 16 g (Fiber 2 g, Sugars 11 g), Protein 19 g.