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.
Mix your marinade ingredients together, whisking steadily to ensure all the ingredients are thoroughly mixed together.
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.
Pour the marinade over the pork chops, covering each pork chop completely.
Cover the dish with a cover or tinfoil.
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.
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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