Pineapple-Glazed Pork Chops with Charred Scallions

1. 1

   In a large, shallow dish, combine 1/2 cup of the pineapple juice and the grated ginger.

2. 2

   Add the pork and turn to coat.

3. 3

   Let stand at room temperature for 2 hours, turning often.

4. 4

   Meanwhile, in a small saucepan, combine the remaining 1 1/2 cups of pineapple juice with the chopped ginger and boil over high heat until reduced to 1/2 cup, about 20 minutes; strain the juice.

5. 5

   Light a grill.

6. 6

   Remove the pork from the marinade.

7. 7

   Drizzle the pork and scallions with oil and season with salt and pepper.

8. 8

   Grill the pork over high heat until nicely charred, about 3 minutes.

9. 9

   Turn and grill for 2 minutes longer.

10. 10

    Brush the chops with the reduced pineapple juice and grill, turning and brushing constantly, until richly glazed, about 1 minute.

11. 11

    Transfer the pork to a platter.

12. 12

    Grill the scallions, turning a few times, until wilted and charred in spots, about 2 minutes.

13. 13

    Serve the pork chops with the scallions.

* Per serving · 4 servings · Values may vary.