Drain pineapple and reserve juice. Salt and pepper pork chops to taste. In a small saucepan, combine pineapple juice, water, brown sugar and mustard and bring to a light boil. Reduce heat and stir in lemon juice, Worcestershire sauce and corn starch mixture. Simmer for 3 minutes until thick, stirring constantly. Brush sauce on pork chops and place on a prepared grill. Brown pork chops for 2 minutes on each side, brush on more sauce and top with pineapple rings. Cook for 2-3 more minutes and turn so pineapple rings are on grill and get the nice grill marks. Cook for 2-3 more minutes. Flip once more, baste with sauce, and check doneness of pork chops. Allow to rest for 5 minutes and serve.
No notes available at this time.
Thanks to manifest from St. Louis, MO for submitting this recipe.