4 bone-in pork loin chops, ¾-inch thick
2 cans (6 oz. each) unsweetened pineapple juice
3 scallions, white parts sliced into thin rounds
3 Tablespoons ginger, peeled, minced
3 Tablespoons low-sodium soy sauce
2 Tablespoons dark sesame oil
2 Tablespoons light brown sugar
¾ teaspoon ground black pepper
½ teaspoon coarse salt
Mix pineapple juice, white parts of scallions, ginger, soy sauce, sesame oil, brown sugar, pepper and salt together in large, resealable bag. Add chops, seal bag and refrigerate for 2 to 10 hours.
Prepare a medium-hot fire in grill. Brush grill grate clean and lightly oil grate. Remove chops from marinade, shaking off excess marinade. Do not pat dry. Discard remaining marinade.
Grill chops directly over heat, turning once, until internal temperature on a thermometer reads 145 degrees F, 8 to 10 minutes, followed by a 3-minute rest.
Note: Insert the meat thermometer into the pork chops horizontally to get an accurate reading.
Enjoy with a crisp garden salad and seasonal vegetables.