Grilled Pineapple Pork Chops

Ingredients:

6-8 thick pork chops (3/4″ – 1″)
20 oz. can pineapple slices (drained, juice reserved for marinade, you can use fresh pineapple if available)
juice of one lime
1/4 cup soy sauce
3 Tbs. Worcestershire sauce
1 Tbs. minced garlic
1/4 cup brown sugar
pinch of cayenne pepper (optional)
seasoned salt
black pepper

Directions:

In a gallon size Ziploc bag or a large bowl with a tight fitting lid mix the pineapple juice, lime juice, soy sauce, Worcestershire sauce, garlic, brown sugar, and cayenne pepper.  Place the pork chops in the marinade and coat well with it.  If you are using the Ziploc bag, place it is in a baking dish or on a large platter and refrigerate for at least 1 hour, turning the bag over at least once during this time to be sure each side gets a good soak.

Prepare your grill for grilling and oil or spray the grates with nonstick spray.  Grill this pork on medium low heat.   They are thick and do better with lower heat to be sure they get done on the inside. 
Place the chops on the grill and pour the marinade over them after you place them on the grates.   It all cooks off, pretty much, but it gives them a nice glaze.  Sprinkle each one with some seasoned salt and black pepper.   Grill until nice and brown on each side and not pink in the middle.  Another grilling tip…don’t poke and jab at the meat while it grills and turn it with a spatula instead of a meat fork.  Every time you stick a fork in it, you are allowing the juices to escape which dries it out.  With pork, this lean, you need all of that juiciness.   When the chops are done. place on a platter, cover with foil and allow to rest while you finish the rest of your meal.
Now there are two different things you can do with the pineapple slices.  You can place them on the grill and just grill them on each side until you get grill marks and serve a pineapple ring on each pork chops or you can make a sort of pineapple chutney for dipping the pork in which is what I did.   Here is what you need:

pineapple rings, diced fine or pulse in the food processor
1 Tbs. butter
1 tsp. garlic minced
1 Tbs. lime juice
1/4 cup brown sugar
2 Tbs. soy sauce
1 Tbs. Worcestershire sauce
red pepper flakes to taste
2 Tbs. fresh cilantro, chopped

Saute pineapple and garlic in butter.  Add lime juice, soy sauce, Worcestershire sauce, red pepper flakes, brown sugar and cilantro.  Simmer until just cooked down.  Serve alongside the pork.  This is good warm or cold.