Sweet ‘N Sour Pork Chops

Combine marinade ingredients in a small bowl, stir well and set aside.

Peel the pineapple, core it and cut into 1 inch rings. Rinse the bell peppers, cut out the stem, clean out the seeds and cut into 1 inch rings.

Rinse pork chops, pat dry with a paper towel and pierce each side 3-4 times with a fork.

Lay the chops in a single layer in a gallon size Ziplock bag, lay the pineapple and pepper rings on top. Pour in the marinade and flip the bag 3-4 times to let the marinade cover all the food. Let the mixture sit in the marinade for at least 30 minutes.

Remove the meat and veggies from the marinade. Set grill to medium heat and cook pork chops about 10 minutes on each side or until internal temperature reaches 160 degrees F. Grill pineapple and bell pepper rings about 2-3 minutes per side.

Serve pork chops topped with pineapple and bell pepper rings and piping hot Bush’s Smokehouse Tradition Grillin’ Beans on the side.