• 4 porterhouse (bone-in loin) pork chops, 3/4-inch thick
  • 2 6-oz cans pineapple juice, unsweetened (1 1/2 cups)
  • 3 scallions, white parts sliced into thin rounds
  • 3 tablespoons ginger, peeled and minced
  • 3 tablespoons soy sauce, reduced-sodium
  • 2 tablespoons sesame oil, dark
  • 2 tablespoons light brown sugar
  • 3/4 teaspoon black pepper, freshly ground
  • 1/2 teaspoon coarse salt
Mix pineapple juice, white parts of scallions, ginger, soy sauce, sesame oil, brown sugar, pepper and salt together in large, resealable bag. Add chops, seal bag and refrigerate for 2 to 10 hours.

Prepare a medium-hot fire in grill. Brush grill grate clean and lightly oil grate. Remove chops from marinade, shaking off excess marinade. Do not pat dry. Discard remaining marinade. Grill chops directly over heat, turning once, until internal temperature on a thermometer reads 145 degrees Fahrenheit, 8 to 10 minutes, followed by a 3-minute rest time.

Makes 4 servings
Note: Insert the meat thermometer into the pork chops horizontally to get an accurate reading.

Calories: 470 calories

Protein: 28 grams

Fat: 12 grams

Sodium: 1370 milligrams

Cholesterol: 70 milligrams

Saturated Fat: 2 grams

Carbohydrates: 17 grams