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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.
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Place the pork chops in a single layer in a large baking dish and pour about ½ 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.
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While everything is marinating, preheat your grill to medium-high heat.
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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 ¾-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.