it features juicy boneless pork loin chops seasoned with salt and pepper, paired with grilled pineapple slices, and topped with a flavorful orange marmalade yogurt sauce and chopped cashews.
– 4 boneless pork top loin chops, cut 3/4 inch thick (about 1 1/4 pounds total) – ¼ teaspoon salt – ¼ teaspoon ground black pepper – 1 pineapple, peeled and cored if desired
– 3 tablespoon orange marmalade – ½ cup plain yogurt – ¼ cup coarsely chopped roasted lightly salted cashews – Fresh thyme sprigs (optional)
Trim fat from pork chops and season with salt and pepper. Slice pineapple and set aside.
Grill pork chops and pineapple slices on medium heat, brushing with marmalade.
Grill until pork chops are slightly pink in the center and pineapple has grill marks.
Let chops rest for 3 minutes before serving, and then cut pineapple into small wedges.
Combine reserved marmalade with yogurt, spoon over chops and pineapple, and sprinkle with cashews.