Time: 40 minutes
Yield: 4 servings
Recipe from Jamie Cooks It Up, inspired by Burke Gull
6 oz pineapple juice
1/3 C soy sauce
1/3 C rice vinegar
2/3 C brown sugar
1/4 C plus 2 T water
2 1/2 T corn starch
4 boneless pork chops, center cut
1 yellow onion
1 red pepper
1 small zucchini
Salt and Pepper
1. Place all Hawaiian Sauce ingredients into a medium sized sauce pan and stir well. Bring the mixture to a boil over medium heat. It will thicken as it boils. Remove it from the heat and set it aside.
It would be a great idea at this point to turn on your grill so it is hot and ready.
2. Take two large pieces of tin foil and lay one on top of the other, in a plus sign shape. (A plus sign shape?!?!?!?!....what a classy and very special blog you are reading.)
3. Fold the foil up into a little bowl shape, with a flat center and sides that come up about 2 inches.
4. Chop your vegetables into small chunks, and place them in your tinfoil bowl.
5. Lay some tinfoil out on the grill carefully pour some olive oil onto the foil.
Pour some olive oil onto your vegetables as well.
6. Lay your chops onto the olive oil and lightly sprinkle with salt and pepper. Turn the grill to medium high heat, and close the lid.
7. Turn your chops over when the underside is nice and golden brown and the pink is beginning to disappear from the top.
8. Pour some of the Hawaiian Sauce over the veggies and then drizzle some over your meat. Let the meat cook through and veggies become crisp tender. Remove them from the grill and allow the meat to sit for 5 minutes before you cut into it. Serve over rice.