grill

Name: Grilled Ginger-Sesame Pork Chops with Pineapple and Scallions
Prep time: 15 min
Cook time: 15 min
Total time: 1 h
Yield: 6 servings
Ingredients: 1/4 cup fresh lime juice; 1/4 cup sesame oil; 1/4 cup reduced sodium soy sauce; 3 tablespoons grated fresh ginger; 2 tablespoons fresh orange juice; 2 tablespoons rice vinegar; 2 tablespoons extra-virgin olive oil; 1 tablespoon packed dark brown sugar; 1/2 teaspoon orange zest; Six 3/4-inch-thick boneless center-cut pork chops; 1 pineapple, peeled, cut into 1/2-inch-thick rings, and cored; 1 bunch scallions, cleaned and trimmed

Grilled Tequila Steak Pizza

Jun 19, 2019

This post sponsored by Beef Loving Texans.

Grilled Tequila Steak Pizza – steak marinated in tequila, lime juice, and chipotle peppers and grilled to perfection. Layered on a grilled flour tortilla with cheese and a delicious corn and tomato topping. Easy and quick enough for a weeknight dinner!

I’ve never really called myself a Texan. I mean, I just moved here 4 years ago, I don’t own boots, and I’m definitely not a Cowboys fan.

But a couple weeks ago I recognized someone’s truck because of the cowboy hat on the dash.

Pretty sure that was the moment I became a Texan.

And one thing I’ve learned over the last 4 years is that Texans love beef.

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Grilled Shrimp and Goat Cheese Naan Pizza

Aug 23, 2016

This summer I’ve teamed up with Bertolli Olive Oil to remix two classic summer recipes. I spun the Bertolli Olive Oil bottle to see what classic summer recipes I got to recreate with my own spin and landed on a pizza and salsa.

As excited as I am for fall, I’m pretty sad to say goodbye to grilling and eating dinner outdoors and all that comes along with that. I had an amazing summer filled with delicious food and I’m not sure I’m ready to say goodbye to my grill just yet.

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Grilled Lemon Thyme Pork Chops with Peaches

Jul 28, 2016

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #GrillPorkLikeASteak #CollectiveBias

Grilled Lemon Thyme Pork Chops with Peaches – delicious and easy way to cook pork chops! Pork chops and peaches marinated in a lemon thyme marinade and grilled to perfection. Ready in 20 minutes!

Happy almost Friday, guys!

I’ve got the urge to get out of town this weekend but I have too many dogs and too many kids to just pick up and leave. So I’m probably going to settle for lying in a beach chair in my backyard and watching all of season 5 of New Girl.

Aaaaaand I bought a new grill this week so I’ll probably grill every meal. I’m pretty excited about that.

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Grilled Stuffed Peppers

Jul 02, 2016

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #PickedAtPeak #CollectiveBias

Grilled Stuffed Peppers – quick and healthy dinner! Stuffed with ground turkey, rice, fresh corn, and zucchini!

Big news, guys!

I have figured out how to turn my grill on!

Yep, had that grill for, like, 6 years and I just now figured out how to work it.

Next challenge: the smoker.

Anyway, I haven’t stopped using it since I figured it out. I’m obsessed.

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Doughnut Burgers with Candied Bacon

May 23, 2016

Doughnut Burgers with Candied Bacon – the most amazing burger you’ll ever eat! It’s the ultimate sweet and salty combination!

How is it Monday already?

I’m not ready!

Let’s go back to Friday night!

Anyway.

I’m back from Salt Lake City – got in late last night. I had the best time at the conference and met so many amazing bloggers that I’d only ever talked to on the interwebs. Plus, Nicole and I got matching tattoos.

That’s a normal thing to do on a work trip, right?

Right?!

…

Blackened Chicken and Quinoa Salad

Jul 02, 2015

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #KingsfordFlavor #CollectiveBias

Blackened Chicken and Quinoa Salad – quinoa topped with blackened chicken, avocado, mango, bell peppers, corn, blueberries, feta, and a lime vinaigrette!

We are officially two days away from one of the biggest grilling holidays. How excited are you? Hopefully as excited as I am.

We’ve already talked about how much I love the 4th of July but what I haven’t told you is that I’m approaching the holiday with a game plan. Because I have s’mores on my brain and I cannot even wait to roast a million marshmallows over the grill and then smush them in between graham crackers with all sorts of chocolate.

The best.

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Grilled Corn Guacamole

Jun 08, 2015

Happy Monday!

Monday feels a lot better when you don’t have to get up early, pack lunches, find shoes, etc, etc, etc.

I hope you had a fabulous weekend. We are all sunburned and exhausted and that is a sign of a good weekend in my book.

Yesterday I went on a crazy hunt for a beach chair. Like one of those that lays down flat – you know what I mean? I’ve been on the lookout for weeks and no one has them. I mean, I get that we aren’t near a beach but I can’t be the only one that likes to lay out in my backyard with a icy drink, right?

Anyway, I finally found one and spent the rest of the day outside, reading in the sun. It was amazing.

I took a break and made this Grilled Corn Guacamole and then ate all of it. The entire batch. No shame.

Y’all know I love guacamole anyway but it’s extra amazing with some grilled sweet summer corn mixed in.

…

Grilled Ginger-Sesame Pork Chops with Pineapple and Scallions

May 11, 2015

Grilled Ginger-Sesame Pork Chops with Pineapple and Scallions – pork chops marinated in a ginger sesame citrus marinade and grilled with pineapple and green onions.

Happy Monday! I hope your weekend was fabulous and if you’re a mother (to a human, dog, cat, ferret, whatever), I hope your Mother’s Day was amazing and filled with yummy food.

Mine was great – we tried another Mexican restaurant because we still haven’t found one we love here and then since it was my day, I forced all the boys to go to Petsmart with me to play with all the homeless cats.

I have to tell you about what happened to me on Saturday though!

I took a couple of the kids with me to check out the mall and then we went grocery shopping. Okay so $300 worth of groceries later, I try to go home.

And the guy at the gate – who I literally see everyday of my life and have Jeep conversations with everyday of my life – says, “I’m sorry ma’am, I can’t let you on post since you don’t have a decal.”

I was all, “I have temp tags. I live here. You know me.”

And then he just stared at me.

Eventually, one of the guys explained that the terror alert was raised and that even though I had my lease in the car showing that I live ON POST, he couldn’t let me through.

So me and the two kids and the car full of groceries and a lawn chair had to go to the visitor’s center and wait in line for two hours to get a temporary visitor’s pass. And then the jerk that did my pass only gave me a 3 day pass WITH THE WRONG TAG NUMBER ON IT. Which means I’m officially not going anywhere until we can get a real tag.

And who knows when that will.

Let me tell you, don’t ever buy a car right before you move out of state. We had a Colorado temp tag, now we have a Texas temp tag, and we still can’t get ahold of the person that needs to fax whatever document we need over to our new county.

#headdesk

Anyway, we did eventually made it home and salvaged what we could of the groceries. And then I had a monster glass of wine while my husband grilled this delicious meal for us. Pork chops on the grill are my favorite!

These are really quickly marinated (the pineapple and scallions are marinated too!) and then they grill up in about 10 minutes!

How To Make Grilled Ginger-Sesame Pork Chops with Pineapple and Scallions

Make marinade by whisking lime juice, sesame oil, soy sauce, ginger, orange juice, rice vinegar, olive oil, brown sugar, and orange zest together
Pour 1/2 the marinade over pork chops
In a separate bowl, pour remaining marinade over sliced pineapple and scallions
Marinade 30 – 45 minutes in refrigerator
Grill pork chops over medium-high heat for 3 – 4 minutes depending on the thickness of your chops
Grill pineapple for about 2 – 3 minutes per side
Grill scallions for about 1 minute per side, until grill marks form

How Long Are Grilled Pork Chops Good For?

These pork chops will stay good for up to 3 – 4 days in the refrigerator. Make sure you cover them tightly.

I like to slice leftover grilled pork and use it in my Mu Shu Pork Quesadillas.

More Pork Chop Recipes

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You can also follow me on Instagram, Facebook, or Pinterest for even more!

Yield: 6 servings

Grilled Ginger-Sesame Pork Chops with Pineapple and Scallions

from Tracey's Culinary Adventures

Prep Time 15 minutes

Cook Time 15 minutes

Additional Time 30 minutes

Total Time 1 hour

Ingredients

1/4 cup fresh lime juice
1/4 cup sesame oil
1/4 cup reduced sodium soy sauce
3 tablespoons grated fresh ginger
2 tablespoons fresh orange juice
2 tablespoons rice vinegar
2 tablespoons extra-virgin olive oil
1 tablespoon packed dark brown sugar
1/2 teaspoon orange zest
Six 3/4-inch-thick boneless center-cut pork chops
1 pineapple, peeled, cut into 1/2-inch-thick rings, and cored
1 bunch scallions, cleaned and trimmed

Instructions

In a small bowl, whisk the lime juice, sesame oil, soy sauce, ginger, orange juice, rice vinegar, olive oil, brown sugar and orange zest together.
Place the pork chops in a single layer in a large baking dish and pour about 1/2 of the marinade over them. Add the pineapple rings and scallions to the bowl containing the remaining marinade and toss to coat. Place the pork and pineapple/scallion in the refrigerator and allow to marinated for 30-45 minutes, flipping the the ingredients occasionally.
While everything is marinating, preheat your grill to medium-high heat.
Remove the pork, pineapple, and scallions from their marinades. Season the pork on both sides with salt and pepper. Grill the pork chops for about 3-4 minutes per side (more or less depending on thickness if yours aren’t 3/4-inch thick). Grill the pineapple for about 2-3 minutes per side and the scallions for about 1 minute per side, or until grill marks form.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 211Total Fat: 17gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 22mgSodium: 399mgCarbohydrates: 8gFiber: 1gSugar: 5gProtein: 8g

Orange Barbecued Ribs

Jan 26, 2015

Yep, bringing you a grill recipe 4 days after we got 8 inches of snow. We’re those people.

In fact, if you follow me on Instagram, you probably saw that my husband was smoking and grilling in the snow a few weeks ago. In shorts, by the way.

(He also sleds in shorts which is probably another blog post altogether.)

It turns out that there’s a name for those of us who deal with the rain, snow, or whatever else mother nature wants to throw at us.

We’re Evergrillers. We grill year round and we strive to get the perfect char on every piece of meat no matter what the weather’s throwing at us.

And by we, I obviously mean my husband. While I supervise from the kitchen window.

So Kraft Barbecue Sauce has created this awesome Grill ‘N’ Flip Mitt. It’s a specially designed fire-resistant glove that protects from both the heat of the grill and the chill of winter. And you can see in my picture below that the design at the top enables you to hold onto any tool you may need during the grilling process.

Kraft Barbecue Sauce is also celebrating the recent launch of their revamped line of sauces with recipes that feature high-quality ingredients like tomatoes, sweet molasses, cider vinegar, and cane sugar. Plus, the bottles got a super cute makeover.

If you’re an Evergriller, you’re gonna want to enter the giveaway Kraft Barbecue Sauce has going. One person will win their own Grill ‘N’ Flip Mitt and a year supply of Kraft Barbecue Sauce. Make sure you go HERE and enter before January 30!

Now about these Orange Barbecued Ribs … so good. To make the orange barbecue sauce, you just mix a bit of the Kraft Barbecue Sauce with some orange zest and fresh orange juice and just a dash of crushed red pepper flakes. It’s sweet and spicy and delicious. I think it would be delicious on chicken too if that’s more your style!

…

Cheesy Chicken Hobo Packs

Sep 24, 2013

Cheesy Chicken Hobo Packs – stuffing, chicken, broccoli, bacon, and cheese all layered and cooked in foil packets. They can be grilled or baked! Easiest dinner ever.

Today I brought you a mess of a dinner.

Trust me, I realize it’s not much to look at.

But it’s one that my kids LOVED so I figured I had no choice but to share it with you.

Have you ever made hobo packs? The idea is that you just pile everything into aluminum foil, seal it, and then put it on the grill until everything is cooked through.

So they are great to do while camping but since I’m not much of a camper, I did these in the oven. Either way works though!

They were delicious and clean up was so simple since it was all contained in the aluminum foil. These are going to become a summer staple for us!

…

Smoky Margarita

Jul 25, 2013

I feel like Julie in Julie & Julia right now because all I want to say about this drink is “Grilled fruit is a revelation!” I got my husband to grill a bunch of fruit for me when he was doing kebabs last weekend and I couldn’t stop smelling the limes. They smelled like honey and pie and all kinds of things that they definitely don’t smell like when they aren’t grilled.

I really, really enjoyed this drink. I don’t know if it tasted super different from a regular non-grilled margarita but the grilled fruit slices on the glasses were so delicious that I don’t even care.

I’m pretty excited to grill some more fruit for drinks, starting with the Grilled Peach and Jalapeno Margarita that Nicole made this week. The only way to improve a margarita is to add a little kick and those look amazing!

Two years ago: Tuscan Grilled Chicken
Three years ago: Thai-Style Chicken Flatbread

Smoky Margarita

from Grill Grrrl

Ingredients

3 pounds limes and lemons plus a few oranges sliced in half
1/2 cup sugar
3/4 cup tequila
1/4 cup triple sec
1 cup simple syrup to taste
1 pitcher full of ice

Instructions

Dip the sliced citrus in a bowl of sugar so they have a light coating. Grill the citrus on medium high heat until they have char marks. Let them rest until they are cool enough to be juiced .
Fill your pitcher halfway full of ice, then add the tequila and trip sec. Add the juice to the ice/tequila mixture. Add the simple syrup in small batches until the proper sweetness is achieved.

Steak, Potato, and Mushroom Kebabs

Jul 22, 2013

Can I rant about something stupid? Because it’s Monday? And because my husband went back to work today after 3 weeks off? And because the dog has been sneezing every 30 seconds for the past 3 days?

Ugh.

We live on an Army post so in order to get home, I have to go through a gate where a military policeman scans my ID. And theyÂ randomly choose to search people. When this happens, you have to open all the doors, hood, and trunk of your car. Then stand in this red square off to the side while they dig through your stuff and/or take a mirror under your car.

And while this is going on you’re going “Omggg, I’m wearing the jeans that make my butt look big and I have 7 boxes of Fruit Loops in my trunk and ALL THESE PEOPLE DRIVING BY ARE LAUGHING AT ME!”

It’s awful.

And guess who’s been searched 4 time in the past week. FOUR TIMES. Yesterday I not only had the Fruit Loops in my trunk but I also had Taco Bell in my front seat and then the MP in the next lane yelled at me for having my phone and it was just horrible.

I told my husband I’m not leaving the house for at least a week.

Anyway. The highlight of my weekend was definitely these kebabs. They are delicious and a super easy meal since you have your meat, potato, and veggie all on the kebab! The best part was definitely the mushrooms – they become extra delicious after marinating in balsamic vinegar.

One year ago:Â Chocolate Oatmeal Pecan Cookies
Two years ago:Â Baked Potato Salad
Three years ago:Â S’mores Granola Bars
Five years ago:Â Cherry Rhubarb Cobbler

Steak, Potato, and Mushroom Kebabs

adapted from Ezra Pound Cake

Ingredients

2 pounds small potatoes such as red or gold
1 pound small portobello mushrooms
2 pound rib-eye steak
2 teaspoons sea salt
1 teaspoon freshly ground black pepper
1/3 cup extra-virgin olive oil
1/3 cup balsamic vinegar
2 tablespoons chopped fresh rosemary
2 tablespoons minced garlic
skewers soaked if bamboo

Instructions

Place the potatoes in a large pot; add water to cover by 1 inch. Bring to a boil and cook until barely fork-tender, about 10 minutes. Drain, and allow to cool. Cut the potatoes in half; set aside.
While the potatoes are cooking, remove the stems from the mushrooms and place the caps in a large bowl.
Cut the steak into smallish pieces, and season them with salt and pepper. Place the meat in the bowl with the mushrooms. Add olive oil, balsamic vinegar, rosemary and garlic, and stir to coat mushrooms and steak well. Cover and refrigerate for 30 minutes to 2 hours.
Heat a grill to medium-high, and lightly oil the grate.
Put the meat, potatoes, and mushrooms on the skewers in whatever order you prefer. Reserve the remaining marinade for basting while grilling.
Grill the kebabs for about 3 minutes, basting them once. Turn and cook for another 3 minutes, basting, before turning them over to cook on the first side again. Continue to cook on the first side for 2 to 3 minutes before turning them over and cooking a final 2 to 3 minutes.

Jalapeno Peach Shrimp Skewers

Jul 10, 2013

This is a sponsored post written by me on behalf of Pompeian Olive Oil.

Did you know that July is National Grilling Month? Well, it is and we have been celebrating it almost daily around here.

I have recently started using Pompeian Grapeseed oil when we grill because grapeseed oil has one of the highest smoke points of all the cooking oils, making it one of the best for prepping your grill or marinades or anything like that. They also have the new OlivExtra Mediterranean Blend which is a healthy combination of canola, extra virgin olive, and grapeseed oils. The unique flavor combo and higher smoke point makes it perfect for everything from grilling to salad dressings. Both of these oils are great substitutions for butter or vegetable oil in just about any recipe!

Pompeian is partnering with Hungry Girl to create easy-to-follow, healthy grilling recipes inspired by the Mediterranean diet and incorporating these new oils. I decided to try the Jalapeno Peach Shrimp Skewers because I just couldnâ€™t resist the name of it. Sweet and spicy is my thing.

(As is typical with me, the grill was out of gas when I went to use it so I used my little countertop grill which is why the marks might look funny.)

This recipe is so good, y’all. SO good. I ended up with 5 skewers and after I was done photographing them, I ate one shrimp (one shrimp! Not even a whole skewer!) and walked away for a few minutes. I came back to 5 empty skewers and a very guilty looking husband! I will definitely be making this again soon and probably doubling the recipe so I make sure I get more than one shrimp this time!

Make sure you check out the other Hungry Girl recipes: Hungry Grilled Romaine Salad and Spicy Mustard Chicken Kebabs. And next time you are at the grocery store, pick up a bottle of the Pompeian Grapeseed oil or OlivExtra Mediterranean Blend!

One year ago: Levain Bakery Chocolate Chip Cookies
Three years ago: Brown Sugar Bacon Waffles

Jalapeno Peach Shrimp Skewers

from Hungry Girl and Pompeian

Ingredients

12 ounces about 20 raw large shrimp, peeled, tails removed, deveined
1 teaspoon brown sugar not packed
2 cups canned peach slices packed in juice drained and blotted dry
2 tablespoons chopped seeded jalapeno pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
2 tablespoons Pompeian Grapeseed Oil
1 teaspoon Pompeian White Wine Vinegar
1/8 teaspoon salt

Instructions

If using wooden skewers, soak them in water for 20 minutes to prevent burning. (You'll need about four.)
To make the sauce, place 1/2 cup drained peach slices in a small food processor or blender. Add all ingredients except shrimp and remaining peach slices. Puree until smooth. Transfer half of the sauce to a small bowl, and refrigerate until ready to serve (for dipping).
Bring grill to medium-high heat.
Evenly thread shrimp and remaining peach slices onto 4 skewers. Brush both sides with some of the remaining sauce. Grill until shrimp are cooked through, 1 - 2 minutes per side, brushing with remaining sauce as they cook.
Serve with the refrigerated sauce for dipping!

Pompeian Olive Oil, a leader in olive oils and vinegars, is here to help you celebrate July for National Grilling Month! Pompeian products give you a taste of the Mediterranean without leaving your backyard.

By using Pompeian Grapeseed Oil and OlivExtra Mediterranean Blend products you can make grilling healthier and more flavorful in a Mediterranean way. For more information about Pompeian Olive Oil, please visitÂ http://pompeian.com/.

And if you are looking for recipe inspiration, be sure you do not miss the below Hungry Girl recipes!

This is a sponsored post written by me on behalf of Pompeian Olive Oil.

Flank Steak Sandwiches with Blue Cheese

Mar 19, 2012

My husband finally deployed a few weeks back. I say “finally” because I swear the dang thing was pushed back 15 times. There came a time where he would come home, announce that it was pushed back again, and I would burst into tears. I was so ready for him to leave, so that we could knock out the 9 (or 12) months and be done for now.

It’s been a weird couple weeks since he left. We’ve had zero communication since he got to where he’s supposed to be. We weren’t sure if he would have internet and it’s looking like he doesn’t. But hey, I knew they didn’t have showers there so I don’t know why I set my hopes high on the internet front! They need to come up with a “I’m alive” button that soldiers can just press and have a message transmitted directly back to their families. Until then, I’ll be spending most of my days staring at the Facebook homepage, willing that little green dot to pop up by his name. (That doesn’t work, btw.)

I made him these sandwiches before he left. The man loves steak and he loves sandwiches so I knew I couldn’t really go wrong here, even if I did include his least favorite cheese. He LOVED these! I turned mine into a salad and it was delicious!

This was my first time using flank steak (it’s expensive around here!) and I was really impressed with it. It took no time at all and it was really easy to tell when it was done, which it something I struggle with when cooking meat. If you don’t want to fire up the grill, you can do this on the stove but the onions won’t have those lovely grill marks. :)

(Thanks for allowing me a whiny post today – I promise I won’t whine often. Once a month sound good? Okay.)

Flank Steak Sandwiches with Blue Cheese

adapted from Southern Living

Ingredients

For the flank steak:

1 Â½ pounds flank steak
1 small onion finely diced
3 gloves garlic minced
Â¼ cup olive oil
1 teaspoon dried basil
Â½ teaspoon dried thyme
Â½ teaspoon dried rosemary
1 teaspoon salt
Â½ teaspoon crushed red pepper
1 lemon

For the sandwiches:

3 tablespoons olive oil divided
2 large onions thinly sliced
Â¼ teaspoon salt
Â¼ teaspoon pepper
6 ciabatta rolls
5 ounces blue cheese
lettuce tomato, mayo, etc.

Instructions

For the steak:

Place steak in a large dish. Set aside while you make the marinade.
Whisk together the onion, garlic, olive oil, basil, thyme, rosemary, salt, and crushed red pepper. Pour over steak. Refrigerate for at least 30 minutes but not more than 1 hour, 30 minutes.
Preheat grill to 400F to 450F (high) heat. Grill steak 9 minutes on each side or to desired degree of doneness. Remove from the grill and squeeze lemon juice over top. Allow to stand for about 10 minutes before thinly slicing. (Leave the grill on to grill the onions!)

For the sandwiches:

Brush the sliced onions with 1 tablespoon of olive oil; sprinkle with salt and pepper. Grill on the preheated grill for about 7 minutes or until tender. Set aside.
Split the ciabatta rolls; brush with the remaining 2 tablespoons of olive oil. Place cut side down on the hot grill and cook for just a minute or 2, until golden.
Spread hot rolls with mayo (if desired) and then sprinkle with blue cheese. Layer on lettuce, tomato, grilled onions, and the thinly sliced steak. Serve hot!

Honey Chicken Kabobs

Oct 09, 2011

We. Just. Can’t. Stop. Grilling.

Whenever my husband is off work, he likes to do all the cooking. I mean, all of it. He doesn’t even let me cook something on the stove. He wants to do it all. And who am I to argue? He does leave it up to me to find a recipe for marinade or whatnot and I found a winner with this one.

It’s a honey and soy marinade so it’s kind of sweet and kind of salty and all kinds of delicious. We added some sweet onions and bell peppers to the kabobs and the marinade was especially delicious on those.

A definite winner, this one. And it’s one of those recipes where you probably already have everything you need on hand which makes it that much better.

Honey Chicken Kabobs

from AllRecipes

Ingredients

¼ cup vegetable oil
1/3 cup honey
1/3 cup soy sauce
¼ teaspoon ground black pepper
1 pound boneless skinless chicken breasts, cut into 1-inch cubes
2 cloves garlic
2 small onions cut into 2-inch pieces
2-3 bell peppers in any color cut into 2-inch pieces
skewers

Instructions

In a large bowl, whisk together oil, honey, soy sauce, and pepper. Before adding chicken, reserve a small amount of marinade to brush onto kabobs while cooking. Place the chicken, garlic, onions and peppers in the bowl, and marinate in the refrigerator at least 2 hours.
Preheat the grill for high heat.
Drain marinade from the chicken and vegetables, and discard marinade. Thread chicken and vegetables alternately onto the skewers.
Lightly oil the grill grate. Place the skewers on the grill. Cook for 12 to 15 minutes, until chicken juices run clear. Turn and brush with reserved marinade frequently.

grill

How To Make Grilled Ginger-Sesame Pork Chops with Pineapple and Scallions

How Long Are Grilled Pork Chops Good For?

More Pork Chop Recipes

Ingredients

Instructions

Nutrition Information:

Yield:

Serving Size:

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