Ingredients
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Amt.
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Measure
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Ingredient
| | | | 4 | chops, aprox. 4 oz. raw | pork chops | 2 1/2 | cups, crushed, sliced, or chunks | sliced pineapple, canned | 3 | tablespoons | apricot jam | 1/2 | cup (8 fl oz) | Yogurt, plain, low fat | 1 | tablespoon | Lawreys Season Salt | 1/2 | teaspoons | black pepper, fresh ground to taste |
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Steps
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Sequence
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Step
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| 1 | Sprinkle pork lightly with salt and pepper. | 2 | For a charcoal grill, place chops on the rack of uncovered grill over medium coals for 4 minutes. Turn; add pineapple. Brush chops and pineapple with 2 tablespoons of the marmalade. Grill 3 to 5 minutes more or until an instant-read thermometer inserted into pork registers 160 degrees F, turning pineapple halfway through grilling. | 3 | Meanwhile, combine yogurt and remaining marmalade. Arrange pineapple and chops on plates. Top with yogurt sauce. |
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