Seeing how 90% of all my cooking at Camp is done on the outside grill, I have been adjusting my culinary skills. I am not exactly a grill master and have wreaked lots of experiments, but when one comes out well. It is in the "rotation" This is one of them. Hope you try it and enjoy it as much as we have.
Ingredients
1 medium onion, finely chopped
1/4 cup Sangria wine
1/4 cup soy sauce
2 tablespoons vegetable oil
1 tablespoon dry mustard
6 (1/2-inch thick) pork chops
1 (15.25 ounce) can crushed pineapple
3 tablespoons brown sugar
Directions
In a medium container, mix onion, wine, soy sauce, vegetable oil, and dry mustard. Place pork chops in the mixture. Cover, and marinate in the refrigerator 8 hours, or overnight. Turn pork chops once while marinating. Prepare an outdoor grill for high heat, and lightly oil grate.
Arrange pork chops on the grill, and cook 9 to 12 minutes on each side, to an internal temperature of 160 degrees F . Top with crushed pineapple and brown sugar before removing from heat. Discard remaining marinade.
Hugs & Prayers, Ella
