• ⅓ cup orange juice
  • 3 Tbsp. miso paste
  • 2 Tbsp. soy sauce
  • 1 Tbsp. sake
  • 1 Tbsp. brown sugar
  • ½ tsp. ground ginger
  • ½ tsp. onion powder
  • ½ tsp. garlic powder
  • 4 (4-ounce) boneless pork chops, trimmed of fat
  • 2 tsp. cornstarch
  • 4 thick, fresh pineapple ring slices
  • Nonstick cooking spray


  1. In a small bowl, whisk together the orange juice, soy sauce, miso, sake, brown sugar, ground ginger, onion powder and garlic powder to make a marinade.
  2. Place the pork chops in a large resealable bag, and add the marinade to coat. Refrigerate for at least 2 hours. (If possible, turn the bag every hour or so to evenly cover the pork chops with the marinade.)
  3. In a small bowl, dissolve the cornstarch into 2 teaspoons of cold water to make a slurry. Place the saucepan of marinade over medium heat and bring to a boil. Reduce the heat to low and whisk in the slurry.
  4. Whisk until the sauce thickens for about 2 minutes. Remove from the heat, and set aside to use as a baste for the grilled pork chops and pineapple.
  5. Preheat an indoor grill, grill pan or outdoor grill to medium-high heat. Lightly coat the grill rack of the indoor grill or grill pan with cooking spray.
  6. Place the pork chops on the grill, and cook until the internal temperature reaches 145° F (this is about 4–5 minutes per side), brushing often with the baste as you grill.
  7. Add the pineapple slices to the grill, and cook for about 1 to 2 minutes on each side.
  8. Let the pork chops rest for 2–4 minutes before serving.
  9. Place each perfectly grilled pineapple ring on top of each chop; serve and enjoy!