Say aloha to your new favorite weeknight dish. Pineapple, BBQ sauce and spices give these grilled pork chops a distinctly Hawaiian appeal.
What You Need
Original recipe yields 4 servings
3/4 cup BULL'S-EYE Original Barbecue Sauce
1 can (8 oz.) crushed pineapple in juice in juice, undrained
1/4 tsp. each nutmeg, ground red pepper and dry mustard
2 Tbsp. chopped fresh basil
4 bone-in pork chop s (1-1/2 lb.), 1/2 inch thick
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Let's Make It
Heat grill to medium heat.
Mix all ingredients except chops until blended. Reserve 1/2 cup sauce for serving with the cooked chops.
Grill chops 5 min. on each side. Brush with some of the remaining sauce; grill 3 to 4 min. or until chops are done (145ºF), turning occasionally and brushing with remaining sauce.
Remove chops from grill. Let stand 3 min. before serving with the reserved sauce.
Serve with grilled canned pineapple rings. To prepare, drain pineapple rings, reserving the juice and mixing it with the barbecue sauce mixture, if desired. Grill pineapple rings with chops 2 min. on each side or until heated through.
Prepare using boneless pork chops, reducing the grilling time if necessary until chops are done.
Calories From Fat
% Daily Value*
Total Fat 6g
Saturated Fat 2g
Trans Fat 0g
Total Carbohydrates 30g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.