Pineapple-Glazed Pork Chops with Charred Scallions

• 2 cups unsweetened pineapple juice
• 1 tablespoon finely grated fresh ginger, plus 2 tablespoons chopped ginger
• Four 6-ounce boneless pork loin chops
• 16 large scallions, trimmed
• Vegetable oil, for drizzling
• Salt and freshly ground pepper

1. In a large, shallow dish, combine 1/2 cup of the pineapple juice and the grated ginger.
2. Add the pork and turn to coat.
3. Let stand at room temperature for 2 hours, turning often.
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. Light a grill.
6. Remove the pork from the marinade.
7. Drizzle the pork and scallions with oil and season with salt and pepper.
8. Grill the pork over high heat until nicely charred, about 3 minutes.
9. Turn and grill for 2 minutes longer.
10. Brush the chops with the reduced pineapple juice and grill, turning and brushing constantly, until richly glazed, about 1 minute.
11. Transfer the pork to a platter.
12. Grill the scallions, turning a few times, until wilted and charred in spots, about 2 minutes.
13. Serve the pork chops with the scallions.

pineapple juice, fresh ginger, pork loin chops, scallions, vegetable oil, salt

Taken from www.foodandwine.com/recipes/pineapple-glazed-pork-chops-with-charred-scallions (may not work)