This is my brother-in-law Burke.
He’s a true grilling maestro.
During our time at the lake he shared several grilling techniques with me.
Just look at all that delicious food he was cooking up.
Rather than placing meats, poultry and fish directly on the grill grates, he lays down a layer of regular tin foil and brushes it with olive oil. He places the meat on the oiled foil and cooks it over medium heat until the underside is golden brown and the top is nearly cooked through, then flips it to sear the other side.
The result is consistently tender, juicy and moist meat.
This chicken
was cooked twice while we were at the lake using Burke’s method, and it turned out fabulously.
He also showed me a simple way to cook vegetables right on the grill alongside the meat.
You don’t even need skewers.
I loved the idea and decided to try it with a Hawaiian-style teriyaki sauce on pork chops. The results were heavenly.
I hope you enjoy this dish as much as we did. Thanks for the great tips, Burke!
Please pardon this red-whisk picture.
1. Combine all Hawaiian sauce ingredients in a medium saucepan and stir well. Bring to a boil over medium heat; the sauce will thicken as it boils. Remove from heat and set aside.
At this point it’s a good idea to preheat your grill so it will be hot and ready.
2. Place two large sheets of tin foil on top of each other in a cross or plus shape.
3. Fold the foil up into a shallow bowl: keep the center flat and fold the sides up about 2 inches to form a tray.
4. Chop vegetables into bite-sized pieces and place them in the foil bowl.
5. Lay a sheet of foil on the grill and carefully drizzle olive oil on it. Also drizzle a little olive oil over the vegetables in the foil bowl.
6. Place the pork chops onto the oiled foil, season lightly with salt and pepper, and set the vegetable bowl on the grill nearby. Close the lid and cook over medium-high heat.
7. Flip the chops when the underside is golden brown and the top is starting to lose its pink color.
8. Pour some of the Hawaiian sauce over the vegetables and drizzle some over the meat. Continue cooking until the pork is cooked through and the vegetables are crisp-tender. Remove from the grill and let the meat rest for five minutes before slicing. Serve over rice.
Enjoy!
Grilled Hawaiian Pork Chops
Serves: 4 servings
Nutrition facts:
200 calories
20 grams fat
200 calories
20 grams fat
Rating: 5.0/5
(2 voted)
(2 voted)
Ingredients
- Hawaiian Sauce:
- 6 oz pineapple juice
- 1/3 cup soy sauce
- 1/3 cup rice vinegar
- 2/3 cup brown sugar
- 1/4 cup plus 2 tbsp water
- 2 1/2 tbsp corn starch
- Pork and vegetables:
- 4 boneless center-cut pork chops
- 1 yellow onion
- 1 red bell pepper
- 1 small zucchini
- Olive oil
- Salt and pepper
- Tin foil
Instructions
1. Combine all Hawaiian sauce ingredients in a medium saucepan and stir well. Bring to a boil over medium heat; the sauce will thicken. Remove from heat and set aside.
Preheat your grill so it’s hot and ready while you prepare the rest.
2. Place two large sheets of tin foil on top of each other to form a cross.
3. Fold the foil into a shallow bowl with a flat center and sides about 2 inches high.
4. Chop vegetables into small pieces and place them in the foil bowl.
5. Lay foil on the grill and carefully drizzle olive oil onto it. Drizzle olive oil over the vegetables as well.
6. Place the pork chops on the oiled foil, season with salt and pepper, and place the vegetable tray on the grill. Close the lid and cook over medium-high heat.
7. Flip the chops when the bottom is golden and the top is beginning to lose its pink color.
8. Spoon some Hawaiian sauce over the vegetables and drizzle some over the meat. Continue cooking until the pork is done and the vegetables are crisp-tender. Remove from the grill and let the meat rest for five minutes before slicing. Serve over rice.