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Grilled Ginger-Sesame Pork Chops with Pineapple & Scallions

Servings: six.

Juicy pineapple and a tangy lime-ginger marinade on the pork chops creates a perfect grilled meal with that sweet and sour yin and yang that is so appealing.


  • 1/4 cup fresh lime juice (from 1 to 2 limes)
  • 1/4 cup Asian sesame oil
  • 1/4 cup less-sodium soy sauce
  • 3 Tbs. grated fresh ginger (from a 5-inch knob)
  • 2 Tbs. fresh orange juice
  • 2 Tbs. rice vinegar
  • 2 Tbs. extra-virgin olive oil
  • 1 Tbs. dark brown sugar
  • 1/2 tsp. finely grated orange zest
  • Six 3/4-inch-thick boneless center-cut pork loin chops (about 6 oz. each), trimmed of excess fat
  • 1 ripe golden pineapple, peeled, cut into 1/2-inch-thick rings, and cored
  • 1 bunch scallions, trimmed and cleaned
  • Vegetable oil for the grill
  • Kosher salt and freshly ground black pepper

Nutritional Information

  • Calories (kcal) : 360
  • Fat Calories (kcal): 130
  • Fat (g): 15
  • Saturated Fat (g): 4.5
  • Polyunsaturated Fat (g): 2
  • Monounsaturated Fat (g): 7
  • Cholesterol (mg): 85
  • Sodium (mg): 470
  • Carbohydrates (g): 23
  • Fiber (g): 3
  • Protein (g): 33


  • In a large bowl, combine the lime juice, sesame oil, soy sauce, ginger, orange juice, vinegar, olive oil, sugar, and orange zest. Arrange the pork in a 9×13-inch dish and pour 1/2 cup of the marinade over the meat. Add the pineapple rings and scallions to the remaining marinade and toss. Marinate everthing in the refrigerator for 30 to 45 minutes, turning the ingredients occasionally.
  • Meanwhile, prepare a medium charcoal or gas grill fire. Brush the grill grate clean.
  • Remove the pork, pineapple, and scallions from their marinades. Season the pork lightly on both sides with salt and pepper. Grill, covered, until the pork is just barely cooked through, 3 to 4 minutes per side, and the pineapple and scallions are warmed through and grill-marked, 2 to 3 minutes per side for the pineapple and 1 to 2 minutes per side for the scallions. As each item finishes cooking, transfer it to a serving platter. If your grill isn’t big enough to fit everything at once, grill the scallions last.

Serve with Steamed Jasmine Rice and Minty Melon Sorbet.


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Reviews (5 reviews)

  • sweeney5 | 05/13/2013

    This was a great recipe and could be used on many different meats and veggies. I did add a bit of sambal oelek for a little kick. We had heirloom pork chops and an incredibly ripe pineapple which helped, and since only marinating 2 pork chops also did some shrimp marinated separately and some asparagus, too, in the extra marinade. All were wonderful. Served it with the Spicy Asian Broccoli and Snap Peas also from this website. An extremely flavorful plate overflowing with veggies and fruit w/ the pork chop and shrimp. I will definitely use this recipe again.

  • gamesandcocktails | 08/15/2011

    Very good! I took the leftover marinade and reduced it down to make a sauce and spooned it over everything. I think it needs a little kick, so I'll add some red pepper flakes or a little rooster sauce next time.

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