Chuletas de cerdo hawaianas a la parrilla con piña

Ingredientes

• 3-4 1 lb. total boneless pork chops
• 3 cloves garlic (minced)
• 3/4 cup low-sodium soy sauce
• 1/4 cup brown sugar
• 2 Tbsp. ketchup
• 1 Tbsp. sesame oil
• 1/2 tsp. crushed red pepper flakes
• 1/4 tsp. ground ginger
• 1 can pineapple slices (reserve 1/2 cup juice for marinade)
• 2 Tbsp. corn starch
• 4 green onions

Preparación

1. 1

   Add pork chops to a medium bowl.

2. 2

   In a separate bowl, whisk garlic, soy sauce, brown sugar, ketchup, sesame oil, red pepper flakes, ginger and pineapple juice. Pour marinade over pork and let marinade for at least 20 minutes, or up to 1 day.

3. 3

   Heat an indoor/outdoor grill to medium-high. Coat with nonstick cooking spray.

4. 4

   Remove pork from bowl (reserve marinade to make sauce). Arrange pork and pineapple rings on grill grates and cook 4-5 minutes on each side, depending on thickness. Remove from grill and let rest.

5. 5

   Whisk cornstarch into marinade and strain into a sauce pan set to medium heat. Bring to a boil, then reduce heat to Low and simmer sauce until thickened, about 3-4 minutes.

6. 6

   Drizzle pork chops and pineapple with sauce. Sprinkle with green onions.