Directions:
- In a 2-cup measuring cup, combine the brown sugar, salad dressing, pineapple juice and soy sauce. Pour 2/3 cup into a large resealable plastic bag; add the pork chops. Seal bag and turn to coat; refrigerate for at least 3 hours or overnight. Cover and refrigerate remaining marinade for basting.
- Drain and discard marinade. Grill, uncovered, over medium heat for 4 minutes on each side or until a thermometer reads 145°. Remove from heat and keep warm. Place pineapple slices on grill. Baste pineapple with reserved marinade. Grill 2-3 minutes on each side or until browned Let meat stand for 5 minutes before serving. Place a pineapple slice on each chop. Yield: 6 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 171.05 Kcal (716 kJ) | ||
| Calories from fat | 43.54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.84g | 7% | |
|---|---|---|---|
| Cholesterol | 29.98mg | 10% | |
| Sodium | 537.15mg | 22% | |
| Potassium | 164.98mg | 4% | |
| Total Carbs | 21.47g | 7% | |
| Sugars | 20.68g | 83% | |
| Dietary Fiber | 0.21g | 1% | |
| Protein | 10.37g | 21% | |
| Vitamin C | 1.1mg | 2% | |
| Iron | 0.9mg | 5% | |
| Calcium | 37mg | 4% | |
| Amount Per 100 g | |||
| Calories | 184.57 Kcal (773 kJ) | ||
| Calories from fat | 46.99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.22g | 7% | |
|---|---|---|---|
| Cholesterol | 32.34mg | 10% | |
| Sodium | 579.6mg | 22% | |
| Potassium | 178.02mg | 4% | |
| Total Carbs | 23.17g | 7% | |
| Sugars | 22.32g | 83% | |
| Dietary Fiber | 0.23g | 1% | |
| Protein | 11.19g | 21% | |
| Vitamin C | 1.2mg | 2% | |
| Iron | 1mg | 5% | |
| Calcium | 39.9mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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