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This time of year, I do a lot of my cooking outside on a charcoal grill. My one-bedroom flat does go from a cool-down room to a sauna shortly after my oven gets turned on, but mostly I just love to cook outdoors (and my cat, Dina, likes it, too).
I’m sure many of you, my dear readers, also whip out that Weber grill at least once a week in the summer, so I’m going to be offering at least one grilling (or it-goes-great-with-grilled-food) recipe every week for the next month or so.
This week we’re grilling pork. Simply marinating pork chops in a Hawaiian-style sauce will bring a whole new flavor profile to the “other white meat.” Serve the chops with grilled pineapple and onions, and you’ll feel like you’re in a tropical paradise—or close to it. I served these pork chops with a loaded grilled potato and teriyaki-glazed snap peas. It’s simple and satisfying, and everything you could want on a summer night.
Grilled Hawaiian-Style Pork Chops with Pineapple and Onion
The pork chops can marinate for up to 12 hours. These chops will need very little additional seasoning because the soy sauce is so salty. Serves 4. Click here to download a copy of this recipe.
½ c. low-sodium soy sauce
¼ c. Worcestershire sauce
¼ c. lemon juice
3 Tbs. brown sugar
1 Tbs. chili powder
½ tsp. garlic powder
A few dashes of Sriracha or other hot sauce
4 pork chops
1 small can pineapple slices, juice reserved
1 red onion, halved with stem end intact to keep together on the grill
Prepare marinade. In a medium-size bowl or resealable bag, whisk together all ingredients except pork chops, onion and pineapple. Stir a few tablespoons of the reserved pineapple juice into the marinade. Add pork chops and return to fridge to marinate for at least 3-6 hours, turning chops halfway through.
Grill dish components. Preheat grill to medium-high heat. Spray pineapple and onion with cooking spray or drizzle with olive oil. Grill pineapple and onion until grill marks appear and onions soften. Meanwhile, grill pork chops for 4-5 minutes per side until cooked through, or the internal temperature reaches 160˚F. Let rest for 5 minutes before serving.
Teriyaki-Glazed Sugar Snap Peas
I cook these on a grill using a stainless steel pan (see below). For a print copy of this recipe, click here.
2 c. sugar snap peas
1 fresh red or green chile, minced
1 Tbs. fresh garlic, minced
½ Tbs. fresh ginger, minced
½ c. teriyaki sauce
Heat skillet on grill or burner over medium-high heat. When pan is hot, drizzle in some olive oil. When oil shimmers, add sugar snap peas, and sauté for 2 minutes. Add minced chile, garlic and ginger, sauté 1-2 minutes more. Add teriyaki sauce, sauté for 2-3 minutes more or until sauce simmers and flavors meld. Remove from heat and season to taste with salt and pepper before serving.
Loaded Grilled Potatoes
These take awhile to cook on the grill, so be sure to throw them on as soon as it’s hot. Serves 4. Click here for a print copy this recipe.
4 baking potatoes, scrubbed
Lawry’s seasoning salt
Butter, for garnish
Sour cream, for garnish
Cheddar cheese, for garnish
Fresh chopped chives, for garnish
Prep potatoes. Prepare 4 squares of tin foil. Using a fork, poke holes all over the potatoes. Put one potato on each square of foil. Drizzle each with olive oil and sprinkle with Lawry’s seasoning salt. Seal foil.
Cook potatoes. Preheat grill to high heat. Cook potatoes over high heat from 30-45 minutes until tender. If cooking on a charcoal grill, put potatoes on grill as soon as coals are ready for cooking, and add other items when the heat dies down, about half to three-quarters of the way through the potatoes’ cooking time.