Pineapple juice is a favorite marinade ingredient because the juice’s enzymes work as a meat tenderizer, so you get a flavorful and tender pork chop. A pineapple marinade can be made with a number of different spices or herbs. You might try a basic marinade, mixing the pineapple juice with soy sauce and a little brown sugar, or try a barbecue style with dry mustard, brown sugar and chili powder. Olive oil, red wine and fresh green herbs, such as tarragon, can give your marinade a more subtle flavor.
Step 1
Mix your marinade ingredients together, whisking steadily to ensure all the ingredients are thoroughly mixed together.
Step 2
Place the pork chops in a flat, shallow dish. Keep a little space between each chop so the marinade can reach every part of each chop. Use a glass or ceramic dish, not a metal one.
Step 3
Pour the marinade over the pork chops, covering each pork chop completely.
Step 4
Cover the dish with a cover or tinfoil.
Step 5
Place the pork chops in the refrigerator for two to six hours. The longer the pork chops marinate, the stronger the pineapple flavor will be.
Step 6
Remove the pork chops from the refrigerator and cook according to your recipe.
- Tropical Fruit Cookbook; Marilyn Rittenhouse Harris
- Paul Kirk's Championship Barbecue Sauces: 175 Make-Your-Own Sauces; Paul Kirk
- Add pineapple rings to the top of the pork chops while marinating for a more intense infusion of fresh pineapple flavor. You can also serve the pork chops with fresh pineapple rings.
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