Mustard Marinated Pork Chops with Pineapple

    (23)
    8 hours 30 minutes

    This is a wonderful marinade for barbecue pork chops. Chops are first marinated in soy, wine and mustard and then topped with pineapple after barbecuing.


    23 people made this

    Ingredients
    Serves: 6 

    • 1 medium onion, finely chopped
    • 1/4 cup (65ml) Sauternes wine
    • 1/4 cup (65ml) soy sauce
    • 2 tablespoons vegetable oil
    • 1 tablespoon mustard powder
    • 6 (1cm thick) pork chops
    • 450g tin crushed pineapple
    • 3 tablespoons brown sugar

    Directions
    Preparation:15min  ›  Cook:15min  ›  Extra time:8hours marinating  ›  Ready in:8hours30min 

    1. In a medium container mix onion, Sauternes wine, soy sauce, vegetable oil and mustard powder. Place pork chops in the mixture. Cover and marinate in the refrigerator 8 hours or overnight. Turn pork chops once while marinating.
    2. Prepare barbecue for high heat and lightly oil grate.
    3. Arrange pork chops on the grate and cook 5 to 7 minutes on each side. Top with crushed pineapple and brown sugar before removing from heat. Discard remaining marinade.

    Recently Viewed

    Reviews and Ratings
    Global Ratings:
    (23)

    Reviews in English (13)

    by
    39

    mmm- only had to marinate for one hour, popped the chops into a 350 oven with the pineapple/brown sugar topping for 45 minutes  -  02 Feb 2009  (Review from Allrecipes USA and Canada)

    by
    16

    These were really tasty porkchops... I didnt have any wine so instead I used about 1/2 cup pineapple juice from the crushed pineapple can for the marinade. I also threw in some of the pineapple chunks into the marinade as well and then added some chopped fresh rosemary. I marinated the chops for about 5 hours and they were really juicy.  -  18 May 2011  (Review from Allrecipes USA and Canada)

    by
    12

    Made this dish exactly as directed except had some fresh pineapple, so I used that. Really great tasting and moist chops. Will definitely make it again!  -  26 May 2008  (Review from Allrecipes USA and Canada)

    Write a review

    Click on stars to rate