Hawaiian Pork Chops
Prepare your tastebuds for a taste of the tropics. With these Hawaiian pork chops, any night can be a luau at your dinner table. Serve with wild rice or a scrumptious serving of broccoli.
At a glance
4 boneless pork top loin chops, trimmed of visible fat, cut 1 inch thick
1 cup unsweetened pineapple juice
2/3 cup dry sherry
1 Tbsp. brown sugar
1/2 tsp. dried cracked rosemary
1 clove garlic, crushed
Combine pineapple juice, sherry, brown sugar, rosemary and garlic. Place chops and marinade in plastic bag or shallow dish. Cover and refrigerate overnight, turning pork occasionally. Remove chops from marinade; reserve marinade. Place chops on rack in broiling pan so surface of meat is 4 to 5 inches from heat. Broil 11 to 13 minutes, turning and basting once with marinade.
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