It doesn't take much to change a meal of pork chops from ho-hum to special. The mild flavor of the chops makes them receptive to a wide range of preparations and cooking techniques, so you can let your imagination run wild. One way to add some punch to your pork chops is to marinate them in pineapple juice before grilling or broiling. Enzymes and acidity in the juice tenderize the chops, the sugars brown and glaze them beautifully, and the tart, fruity flavor complements the pork's richness.
1 Pat the chops dry on paper towels. If they're bone-in chops, rub the bone ends to remove any loose fragments of bone that might be left over from the cutting process.
2 Scatter a small amount of finely diced pineapple or onion on the bottom of a ceramic or glass baking dish. This is optional, but it lifts the chops slightly and allows the juice to find its way underneath. Arrange the chops in a single layer, and then drizzle them with pineapple juice until the bottom of each chop is submerged.
3 Marinate the chops for up to three hours in the refrigerator, turning them once.
4 Remove your chops from the marinade and pat them dry with clean paper towels. Grill or broil the chops, brushing them with fresh pineapple juice, until they reach a food safe internal temperature of 145 degrees Fahrenheit. They should still be slightly pink in the middle, and very juicy.