Pineapple Pork Chops

By carvalhohm

Ingredients

• 4 boneless pork chops, cut 3/4” thick (about 1 1/2 lbs.)
• 1 bottle (24 oz.) GOYA® Mojo Piña
• 1 red onion, cut into 1/4” rings
• 1 can (20 oz.) Sliced Pineapple in Heavy Syrup, drained
• Vegetable oil, for brushing

Details

Preparation time 5mins
Cooking time 20mins
Adapted from goya.com

Preparation

Step 1

Add pork to gallon-size zip-top bag; add Mojo Piña and seal bag. Massage to coat pork in marinade; transfer to refrigerator. Marinate at least 4 hours, or until ready to cook; discard marinade.

Heat grill to medium-high heat. Add pork chops to hot, greased grill grates. Cook, flipping once, until well-charred and cooked through (internal temperature of about 140°F), 13-15 minutes. Brush onions and pineapples with oil. Grill, flipping once, until well charred, and onions soften, about 15 minutes for onions and 3 minutes for pineapple.

Transfer pork to platter; top with onions and pineapple; serve.