Happy Memorial Day Weekend! We have some amazing featured recipes to help you plan your menu for that cookout this weekend. 4-Ingredient Goulash was the recipe that grabbed all the love from last weeks potluck. This is pure comfort food the entire family will love. Other featured recipes include Delta Cornbread Salad, Thai Noodle Salad, and Brandie brought along her Instant Pot Pulled Pork BBQ.
New to Weekend Potluck?
Just click on any of the photos below to take you to the full recipes! We keep track of all the recipes you click on. When you scroll down to the bottom of this post, you’ll see a bunch of little thumbnail photos of recipes that your favorite food bloggers are sharing right now. The recipe with the most “clicks” this week will be our top featured recipe next week! So make sure you click on all your favorites!
This post is sponsored by the Wisconsin Pork Association. As always all thoughts and opinions are all my own.
Grilled Pineapple Pork Chops
Tender, juicy and flavorful bone-in pork chops marinated in a sweet and flavorful pineapple marinade and grilled to perfection. Served along with some sweet and smokey grilled pineapple slices.
Now that the weather has warmed up, the grill has been dusted off and we are putting it to work. During the warmer months we grill out more than we cook in. He grills, and I make the sides. It's a win-win! For this recipe, we went a little tropical with pineapple and I'm going to tell you it made all the difference.
THE SECRET TO JUICY, TENDER, FLAVORFUL PORK CHOPS
I know what you are thinking, "but my pork chops are always dry" Believe me, I get it. We've had many recipes to turn out dry and we would just get frustrated. That was until we realized we were just overcooking them. Fresh cuts of pork are done when it reaches an internal temperature of 145 degrees. To check the internal temperature properly, use a digital cooking thermometer to measure at the thickest part of the cut without touching any bone. Once you have reached the 145 degrees, remove from heat and let it rest for 3 minutes. The pork will have the perfect blush of pink and be tender and juicy.
For this recipe we are using bone-in chops. Boneless chops are suited better for every day recipes in your oven, stove top, or slow cooker. To help lend a ton of flavor, the chops need to have the bone-in and make them the perfect cut of pork for grilling.
PIG FARMING HAS TRANSFORMED
Over the last 50 years, the way farmers raise pigs has changed. Advancements in farming methods, technology and economics have significantly transformed farming. Yet one thing remains constant for farmers: their mission to produce safe, nutritious food in a responsible manner. On farms large and small, livelihoods are tied to the land and to the health of animals in their care. They realize that raising healthy pigs by using good farming practices results in safe, high-quality products. As providers in the food supply chain, farmers understand the need to assure everyone that they uphold high standards and continuously strive to be better. This is increasingly important as they seek to promote a better understanding between pig farmers and those less familiar with agriculture. They take pride in the progress they have made so far, and are working hard every day to be transparent about how pigs are raised and demonstrate that farms are operated responsibly. For learn more, visit porkcares.org
WHAT YOU'LL NEED
bone-in pork chops
canned pineapple slices
soy sauce
honey
apple cider vinegar
garlic cloves
ginger powder
powdered cloves
salt
pepper
resealable storage bag
HOW TO MAKE THE MARINADE
The marinade is super easy to make and you probably have everything you need already in your pantry. Open the can of pineapple slices and pour the juice from the slices into a medium size bowl. Reserve pineapple slices. Add in the soy sauce, apple cider vinegar, honey, and spices into the pineapple juice. Whisk until combined. Place the pork chops into a resealable bag and pour the marinade over the pork chops. Seal the bag and swish around to make sure all the pork chops are covered in the marinade. Place the bag in the refrigerator for 2 - 8 hours.
LET'S GRILL
Heat an outdoor grill to medium high heat. Place the pork chops onto the grill and cover. Grill for about 5 - 6 minutes per side. Actual cook time will depend on the thickness of the pork chop and the heat of the grill. Pork needs to be cooked to an internal temperature of 145 degrees. Allow the pork chop to rest for 3 minutes. This insures a tender, juicy, perfectly cooked pork chop with a slight blush of pink. To grill pineapple slices, place on grill for a few minutes each side until desired grill marks appear.
Yield: 4
Author: Served Up With Love
Grilled Pineapple Pork Chops
Tender, juicy and flavorful bone-in pork chops marinated in a sweet and flavorful pineapple marinade and grilled to perfection. Served along with some sweet and smokey grilled pineapple slices.
prep time: 8 hourcook time: 25 Mtotal time: 8 H & 25 M
ingredients:
1 - 20 ounce can pineapple slices
1/3 cup soy sauce
1/3 cup honey
1/4 cup apple cider vinegar
2 cloves garlic, minced
1 teaspoon powdered ginger
1/2 teaspoon powdered cloves
1 teaspoon salt
1 teaspoon pepper
instructions:
How to cook Grilled Pineapple Pork Chops
Open can of pineapple slices and pour the juice from the slices into a medium size bowl. Reserve pineapple slices. Add in the soy sauce, apple cider vinegar, honey, and spices into the pineapple juice. Whisk until combined. Place the pork chops into a resealable bag and pour the marinade over the pork chops. Seal the bag and swish around to make sure all the pork chops are covered in the marinade. Place the bag in the refrigerator for 2 - 8 hours.
Heat grill to medium-high, place pork chops over direct heat and cover. Cook 5 - 6 minutes per side. Continue cooking until pork reaches an internal temperature of 145 degrees. Remove from heat and let rest for 3 minutes. Pork is ready to serve. To grill pineapple slices, place on grill for a few minutes each side until desired grill marks appear. Serve with pork chops.
Happy Friday! We have some amazing features for you this week. Starting off with the most loved recipe from last week's potluck, Frosted Banana Bars. Who wouldn't love these as a treat? Other featured recipes include Crock Pot Chicken Tetrazzini, Parmesan Garlic Butter Red Potatoes, and I brought along some Snickers Apple Salad.
New to Weekend Potluck?
Just click on any of the photos below to take you to the full recipes! We keep track of all the recipes you click on. When you scroll down to the bottom of this post, you’ll see a bunch of little thumbnail photos of recipes that your favorite food bloggers are sharing right now. The recipe with the most “clicks” this week will be our top featured recipe next week! So make sure you click on all your favorites!
Happy Friday! Are you ready for all these amazing features this week. First up is this Best Old School Pea Salad from Cooking with K. What a super interesting salad! Other featured recipes include Best Key Lime Pie, Buckeye Brownies, Buttermilk Texas Sheet Cake, and Perfect Blueberry Muffins.
New to Weekend Potluck?
Just click on any of the photos below to take you to the full recipes! We keep track of all the recipes you click on. When you scroll down to the bottom of this post, you’ll see a bunch of little thumbnail photos of recipes that your favorite food bloggers are sharing right now. The recipe with the most “clicks” this week will be our top featured recipe next week! So make sure you click on all your favorites!
