Hubby and I cooked these the other night. We are planning to add some more to the marinade recipe. We'll let you know how it develops. He says they turned out pretty good and loved the added pineapple. (They smelled pretty good, but since I don't eat meat, I can't give you my opinion.)
1.5 lbs thick cut pork chops
pineapple chunks
1/3 cup packed brown sugar
1/3 cup soy sauce
2 tablespoon soy sauce
2 tablespoon vegetable oil
2 tablespoon Worcestershire sauce
4 cloves minced garlic
1 tablespoon ground mustard
1 teaspoon pepper
1 teaspoon ginger
Mix together all ingredients in a 1 gallon ziplock bag - except pork chops & pineapple. Once mixed, add pork chops and marinate for 2 hours or overnight. I cooked these on our panini press, never turning. Add pieces of pineapple to the grill at the last minute, or after the pork chops are cooked to 160˚. Let pork chops sit for 5 minutes.
