Pineapple and pork is nothing new, but pineapple stuffed pork is. Grilled chops with a pineapple stuffing and a tangy sauce hit all the right notes for a sweet and savory dinner.
4 pork loin rib chops, 1 inch thick
1 can (8 ounce size) pineapple slices in syrup
1/4 cup ketchup
1 tablespoon sliced green onions
1 tablespoon butter or margarine
1/2 teaspoon dry mustard
salt and pepper
Cut pocket in each chop by cutting from fat side almost to bone edge. Season cavity with a little salt and pepper.
Drain pineapple, reserving juice. Cut enough slices of pineapple in half to yield a half slice per serving; cut up remaining pineapple and set aside.
Place a pineapple half-slice in pocket of each chop, round side out. Grill over medium coals on covered grill outdoors, about 20 minutes, turning once, or broil chops indoors.
Meanwhile, in small saucepan, combine ketchup, green onion, butter or margarine, mustard and the reserved pineapple and pineapple juice. Heat to boiling; reduce heat and simmer 10 minutes.
Grill chops 5 minutes more or until done, brushing with sauce. Spoon remaining sauce on chops before serving.
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