Asian-Maple Pork Chops
with Grilled Pineapple and Wasabi Macaroni Salad
TV 7 Summer Grilling Special - July 8, 2005

6-8oz. boneless pork chops
1 cup maple syrup
1 cup soy sauce
1 tblsp. minced garlic
1 tblsp. fresh ginger root minced
½ cup sherry wine
1 fresh pineapple cut into 12 half moon slices
1 tblsp. sugar
1 tsp. ground cinnamon
½ lb. cooked elbow macaroni
½ cup chopped bell pepper
½ cup chopped cucumber
½ cup diced carrot
1 medium tomato coarse diced
¼ cup “Gold’s” Wasabi sauce
½ cup mayo
½ lb. diced cooked bacon or pork

Combine the first six ingredients in a gallon size zip lock bag, close and shake gently to mix marinade. Let chops marinate over night. When ready to grill remove chops from marinade and discard marinade. Mix together the macaroni, bell pepper, cucumber, carrot, tomato, Wasabi sauce and mayo. Blend in diced pork or bacon and refrigerate. Grill chops 5-6 minutes each side on medium heat. Grill the pineapple half moons 2-3 minutes each side. Place two pieces of pineapple on each plate with one pork chop and a scoop of macaroni salad and serve.

Created: 21 September 2005