Pork Marinade w/ Grilled Pineapple

Recipe From: Delilah

Marinade Ingredients:

• juice of 1 lemon
• 2 tablespoons olive oil
• 1/4 cup fresh mint leaves, chopped (chop after measuring)
• 1/4 cup fresh parsley leaves, chopped (chop after measuring)
• salt & pepper to taste
• 1 clove garlic, pressed (optional)

Other Ingredients:

• Fresh pineapple, sliced into rings (amount up to you)
• Gluten-free soy sauce
• Extra-Virgin Coconut oil

Marinade Directions:

• Place all ingredients in a bowl, stir together.
• Pour into a large ziplock freezer bag.
• Place 2 med-large bone-in pork chops (or 4 small boneless chops) in bag.
• Make sure marinade covers pork well. 
• If freezing, thaw for 24 hours before cooking. 
• Otherwise, marinate in fridge for 24 hours.

Cooking Directions - Pork:

• Heat a frying pan on high.
• Add one tablespoon of coconut oil to pan.
• Once hot, add pork to the pan.
• Cook one minute per side.
• Turn heat to low and cover.
• Monitor for burning, turning pork as needed.
• Cook for 10 minutes or more, test temp using meat thermometer. (145 degrees, per FoodSafety.gov)
• If still not done after 20 minutes, okay to turn heat up, but the outsides of the pork may burn. Use your best judgement!

Cooking Directions - Pineapple: 

• Heat up the grill
• Place fruit slices on the grill
• Brush with gluten-free soy sauce
• Close grill and cook for 3-5 minutes.

*Note, I use a George Foreman Grill. Adjust this however you need. Once I was feeling lazy so I just poured about a half a tablespoon of soy sauce in a sauce pan, threw some leftover chunks of pineapple in, and cooked it on the stovetop for a few minutes. Not quite the same, but it does the trick in a lazier way! 

Enjoy!