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In Bill's Kitchen
(Mostly) healthy recipes with a lot of spice and a little snark...
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HAWAIIAN PORK CHOPS

HAWAIIAN PORK CHOPS









Hawaiian Pork Chops

Ingredients:

1 pound pork chops, any cut

1 Tablespoon olive oil

2 Tablespoons pineapple juice

2 Tablespoons teriyaki sauce

2 cloves garlic, minced

1 green onion diced

salt & freshly ground black pepper to taste


Directions:

Prepare the Marinade:

Add all the marinade ingredients in to small dish and mix together.

Marinate the Pork Chops:

Place the pork chops in a shallow glass or plastic container or bag. Pour the marinade onto the pork, turning it so that all sides of the meat are completely coated.

Cover and refrigerate the pork as it marinates for 2-18 hours.

Cook the Pork Chops:

Grill Instructions: Preheat your grill to 375°F (190°C). Oil the grill grates well. Allow the excess marinade to drip off of the pieces of pork. Set the chops on the grill, and cook for 7-9 minutes per side, until the internal temperature reaches 145°F.

Oven Instructions: Preheat the oven to 400°F (204°C). Set the pork chops and marinade in a baking dish. Place in the oven and cook for 20-22 minutes, or until the internal temperature reaches 145°F.

Air Fryer Instructions: Preheat the air fryer to 400°F (204°C). Allow the excess marinade to drip off of the pieces of pork. Spray or brush the air fryer basket with a little oil, then carefully place the pork chops in the basket, leaving space between each piece. Cook for 12-14 minutes, stopping halfway to flip the pork chops, until the internal temperature reaches 145°F.

Skillet Instructions: Heat 1-2 tablespoons of oil in a skillet over medium-high heat. Add the pork chops and brown for about 3-4 minutes on each side. Lower the heat and allow the pork chops to continue cooking for 4-5 minutes per side, or until the internal temperature reaches 145°F.


Notes:

Pork may be more stereotypically Hawaiian, but this marinade makes for some great chicken, too.

Here's a tip that seems obvious once you've made a horrible mistake: Never marinate meat in a reactive metal container. Instead, use plastic, glass, or ceramic.

Also, and this probably goes without saying, but never re-use marinade, whether it's for pork, chicken, or any other protein.
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