Every summer I look forward to finding one of my favorite herbs – Pineapple Sage Bonnie plant .I always pick up a couple pots and plant them in medium sized pots so I can use this fresh herb all summer long. It’s great on chicken and pork and makes a delicious tea!I start with 4 Zaycon pork chops, fresh pineapple & 2 tablespoons of chopped pineapple sage. Then I added a Citrus blend and put everything into a zip-top bag. You can make your own citrus blend or buy a great citrus blend in the store such as Mrs. Dash Caribbean Citrus (which I used) Add a pinch of red pepper flakes for a bit of heat, omit if you do not like spice. Marinate overnight or at least 8 hours for juicy delicious flavor. If you use a fresh pineapple, save a couple rings and grill them along side the porkchops for great presentation and delicious grilled pineapple!
Pineapple Sage Pork Chops
Every summer I look forward to finding one of my favorite herbs - Pineapple Sage Bonnie plants. I always pick up a couple and plant it in medium sized pots so I can use it all summer long. It’s great on chicken and pork and makes a delicious tea!
- 2 Tbsp Pineapple Sage Finely chopped
- 2 Tbsp Fresh Pineapple Small dice
- 1/4 Cup Fresh Pineapple Juice
- 3 Tbsp Citrus Herb blend
- 1 tsp Red pepper flakes
- 1 tsp Fresh thyme leaves Finely chopped
- 1/4 Cup Olive Oil
Combine all ingredients in a zip-top bag and add porkchops. Marinate for at least eight hours or preferably overnight.
Preheat grill (indoor or outdoor) to med-high.
Scrape away any marinade that will burn such as the pineapple chunks.
Grill for 5 minutes per side depending on the thickness for the chops.
Finish cooking cooked medium or to your liking- until a meat thermometer reads 160.
Let rest 5 minutes and serve with vegetables, rice and/or a green citrus salad.