BBQ Pork Chops

Recipe adapted from thespruceeats.com.
Serves: 2 people

INGREDIENTS

Pork Chops:

• 2 pork chops (on the bone, about 1-inch in thickness)

• 1 tbsp. soy sauce
• 1 tbsp. Worcestershire sauce
• 1/2 lemon, juiced
• 2 tbsp. OLiV Barnea Extra Virgin Olive Oil (EVOO)
• 2 tbsp. OLiV Honey Garlic Balsamic Vinegar
• 1 tsp. Dijon mustard
• 1 tsp. brown sugar (packed)
• Salt & pepper, to taste

Grilled Pineapple:

• Pineapple, sliced
• Drizzle of OLiV White Balsamic Vinegar
• Drizzle of OLiV Basil Extra Virgin Olive Oil (EVOO)
• Salt & pepper, to taste

DIRECTIONS

1. Pat the pork chops dry with paper towels and put in a large, zip-close food storage bag.
2. In a bowl or mason jar, combine marinade ingredients.
3. Pour the marinade mixture over the pork chops.
4. Seal the bag and turn to thoroughly coat the pork chops. Refrigerate for 3 to 6 hours, turning the bag or container occasionally.
5. Before chops are ready to grill, slice your pineapple and dress with OLiV White Balsamic, Basil EVOO and salt & pepper.
6. Grill pineapple until golden brown and set aside.
7. Grill the pork chops over direct high heat for 5 to 7 minutes on each side, or until the chops register at least 145 F — the minimum safe temperature for pork — on an instant-read thermometer. If the pork chops are very thick, allow more time.
8. Serve and enjoy!