So, it’s summer time. And we just got a grill. And there’s NOTHING better than the smell of meat on a grill…truly. So, the first of these bad boys is a simple, slap it together and scarf it down kinda meal. How much do we love those??
First, you should know that The Hunk is obsessed with corn. Any kind. Any way. Anywhere. Man can consume some corn. So during the summer when corn on the cob is abundant and reasonably cheap, I try to work it into one meal a week. This is our favorite way to eat it…slathered in parmesan butter, wrapped in foil, and cooked on the grill. How do you prepare this masterpiece you ask? Soften some butter, throw in some parm, mix it up, lather it on those cobs and wrap ’em up tight in foil. Cook ’em on the grill for about 10 minutes and voila!
Now for the main event. Oh get ready. It really is that good!
Hawaiian Grilled Pork Chops
20 oz. can pineapple slices, undrained
6 1″ thick pork chops
1/2 cup soy sauce
1/2 cup vegetable oil
1/4 cup minced onion
1 clove garlic minced
1 Tbsp. brown sugar
Drain pineapple, reserving 1/4 cup juice. Set pineapple aside. Place chops in large, shallow dish. Combine pineapple juice and next 5 ingredients, mixing well. Pour over chops; cover and marinate in refrigerator about 2 hours.
After you’ve prepared your chops and your cobs, you can hang with your Priss pot and take silly pictures if you want.
And marvel at how sweet your girl’s “silly” face is.
And then when you get ready to get down to business on your grillin’, remove chops reserving marinade.
Enjoy your man in all his silly glory.
And his IR-RE-sistable eye cutting skills.
Grill over medium coals 40 to 45 minutes [if you are using a gas grill, which is what we have, you can half the cook time]; turning frequently and basting with marinade.
You can water your flowers while your Hunk cooks, if you want. You could EVEN water your flowers while you cook, if you’re super-woman, which I am not.
I really am pleased with my growing tropical flowerbed 🙂
Place pineapple ring on each chop during last few minutes of cooking. [I like to put them directly on the grill for a few minutes first and then be sure they get a coat of the marinade, too.] Serves 6.
Good glory they were tasty!
This one came from Southern Living originally but was passed down to me from my Mama! I LOVE these babies…I remember savoring them during the Spring and Summer as a child!
And just for good measure…the Priss saying “Cheeeeeeeeeese!”
And demanding some of that grilled goodness 🙂
I’m transferring my recipes page to this site. Coming soon…keep your eye out for it!