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by Mish Shedlock, Mish Talk: As more videos and interviews turn up, it’s clear the SS failed its only mission. Will anyone be held responsible? Grossly Incompetent Meet the grossly incompetent Secret Service Director Kimberly Cheatle. Kimberly Cheatle is a veteran of the Secret Service who was appointed by President Biden to helm the agency nearly […]

This BBQ Chicken Nachos is a deliciously fun way to kick up Nachos Night. Boldly flavored chicken, melted cheese, and all the fixings make this recipe great for parties, gamedays, or a fun family meal! BBQ Chicken Nachos features perfectly tender, marinated chicken with Hawaiian-style salsa. In This Article Why This Recipe Stands OutKey Recipe IngredientsSUBSTITUTIONS AND VARIATIONSSTEP-BY-STEP RECIPE INSTRUCTIONSHOW TO PREP AHEADWhat to serve with BBQ chicken NachosCommonly Asked QuestionsBBQ Chicken Nachos RecipeMore to Cook and eat View more Why This Recipe Stands Out We love a good BBQ recipe! Here’s why this is our top pick: Marinated Chicken: The secret to the amazingness of these nachos is the chicken! The pineapple-based sauce takes it to the next level, like in our Maui Chicken Tacos recipe. Flavor Packed: The marinade for this chicken is one of the best we’ve ever tasted. It’s a perfect blend of savory and sweet. Perfect for Entertaining: BBQ Chicken Nachos are the ideal party food. They’re easy to make, customizable, and pair beautifully with summer cocktails. Fresh and Healthy: It’s super fresh, ultra-healthy, and delicious, just like our Fresh Fruit Salsa. Key Recipe Ingredients Skinless, Boneless Chicken Thighs – We use this cut of chicken as it is the most tender and juicy. However, tenderloins can also work. Pineapple Juice – The pineapple juice not only tenderizes the chicken but also infuses it with a sweet and tangy flavor that is characteristic of Hawaiian cuisine. Asian Sesame Oil – Adding a touch of this oil gives the chicken a nutty, aromatic flavor that sets it apart from traditional BBQ chicken. Pineapple – The pineapple in the salsa adds a refreshing, sweet-tart flavor that pairs perfectly with the savory chicken and cheese. Avocado – It provides a creamy contrast in the salsa to the crunchy, cheesy nachos. SUBSTITUTIONS AND VARIATIONS Here are a few of our favorite substitutions variations: Protein: While we love using thighs since they’re the most tender, you can also use other proteins like turkey or even ground beef as we do in this Mexican Taco Salad. Cheese: Feel free to get creative with the cheese. Try using pepper jack, a sprinkle of crumbled queso fresco, or even some Mexican cheese blend which adds a ton of flavor to our Cheesy Mexican Bean Dip. Salsa: This fresh pineapple salsa is what makes these nachos really special, but you can switch it up by using Mango Salsa, Corn Salsa, or even Black Bean Corn Salsa on top. STEP-BY-STEP RECIPE INSTRUCTIONS In a large bowl, whisk together onion, garlic, ginger, pineapple juice, soy sauce, sugar, vinegar, and sesame oil. Pat dry chicken pieces thoroughly and pound them to an even thickness. Pierce the pieces with a fork and season lightly with salt. Toss chicken pieces in the marinade. Cover and chill overnight, or for up to 2 nights. Turn it over halfway during marinating. Combine all salsa ingredients except avocado in a bowl and let chill. Dice and add the avocado just before using it. Grill the chicken on medium-high heat, basting with the marinade. Let it rest for 5 minutes and then dice it. Line plates with tortilla chips. Top with chicken and salsa. Sprinkle on cheese and microwave in 30-second increments to melt. Garnish and serve. For full list of ingredients and instructions, see recipe card below. HOW TO PREP AHEAD Take a look at our best prep-ahead strategies for this recipe: Make the Chicken: The chicken can be marinated and chilled in the fridge for up to 2 days before grilling. This is a great make-ahead option that lets you get the prep out of the way early. Prepare the Salsa: You can also make the Hawaiian salsa up to a day in advance. Dice and add the avocado just before using it to keep it fresh. Assemble Ahead: Have a party in the evening? You can fully assemble it and store it in the fridge. When you’re ready to serve, simply microwave in 30-second increments until the cheese melts and garnish as desired. When the weather heats up, it’s time for big platefuls of BBQ Chicken Nachos. What to serve with BBQ chicken Nachos Mexican Sides and Dips We love serving these BBQ Chicken Nachos with a big bowl of our Blender Salsa. It’s fresh, flavorful, and perfect for scooping up with those crispy tortilla chips. Pico de Gallo and Guacamole are also great side options. They’re both light, and fresh and compliment the flavors of the nachos so well. If you love a good fish taco, you will love our Crispy Fish Taco Recipe. That creamy lime sauce is a must-try! Hawaiian and BBQ Dishes These BBQ Chicken Nachos also pair really well with Hawaiian-inspired dishes. We recommend trying them with our Huli Huli Chicken or our BBQ Pulled Chicken Sandwich. If you’re looking for some tasty side dishes to serve with these nachos, we think they would go great with a side of Hawaiian Macaroni Salad. It’s also great with classic BBQ and grilling recipes such as Grilled Pork Chops with Marinade, Grilled Chicken Thighs, and Marinated Grilled Shrimp. Summer Cocktails These nachos also go great with easy summer drinks such as this Big Batch Pineapple Margaritas that can be made ahead of time. This 4-Ingredient Mango Sour is another crowd-pleaser that goes great with BBQ chicken nachos! Commonly Asked Questions What type of chicken should I use for this recipe? We recommend using skinless, boneless chicken thighs for this recipe. Thighs are the most tender, but tenderloins can also work if you prefer. Can I use the marinade as a sauce after grilling? It’s best to discard the marinade after grilling the chicken. To use it as a sauce, you would need to cook it to a safe temperature to kill any bacteria from the raw chicken. How long should I marinate the chicken? You can marinate the chicken for at least 4 hours, but for the best flavor, we recommend marinating it overnight, or up to 2 nights. How do I prevent the avocado in the salsa from browning? To prevent the avocado from browning, dice and add it to the salsa just before using. The lime juice in the salsa also helps to keep the avocado fresh. How long do the BBQ chicken nachos keep? They’re best enjoyed fresh. If you have any leftovers, they can be stored in the refrigerator for up to 2 days. However, the tortilla chips may lose their crunchiness over time. Print BBQ Chicken Nachos This BBQ Chicken Nachos Recipe is a deliciously fun way to kick up Nachos Night. Gather your people around these boldly flavored chicken nachos for parties, game days, or a fun family meal. Course appetizers, Main DishCuisine Hawaiian, Mexican, Tex-MexDiet Low FatMethod Grill Prep Time 30 minutes minutesCook Time 10 minutes minutesTotal Time 40 minutes minutes Servings 6 servings Calories 347kcal Author Amy Dong IngredientsFor the Chicken:2-3 lbs skinless boneless chicken thighs thighs are most tender, but tenderloins can work½ cup chopped onion6 garlic cloves chopped1 piece fresh ginger about 1-inch, peeled and chopped2 cups pineapple juice½ cup soy sauce regular strength½ cup granulated sugar5 TB apple cider vinegar1 TB Asian sesame oiltable saltSalsa:1 large vine-ripened tomato seeded and diced½ red onion diced1 can diced pineapple 20 oz, or crushed pineapple, drained¼ cup cilantro freshly chopped1 fresh lime juiced2 tsp pure honey½ tsp kosher salt½ tsp black pepper freshly ground 1 large avocado semi-firm, dicedOther:tortilla chips1 cup shredded cheddar cheese or Jack cheeselime slices and/or hot sauce, for garnish InstructionsMake the ChickenIn a large bowl, whisk together the onion, garlic, ginger, pineapple juice, soy sauce, sugar, vinegar, and Asian sesame oil. Whisk until sugar is dissolved and marinade is well incorporated.Use paper towels to thoroughly pat-dry the chicken pieces. Place chicken in a single layer on a cutting board, place a sheet of cling wrap over the chicken, and pound to an even thickness. Throw out cling wrap. Use a fork to pierce chicken pieces throughout. Lightly sprinkle chicken thighs on both sides with table salt. Toss chicken in bowl of marinade to coat well. Cover and chill overnight, or up to 2 nights. Turn chicken over halfway during marinating. Make the Hawaiian SalsaCombine all salsa ingredients except for avocado in a bowl, toss well, and let chill until ready to use – dice and add the avocado just before using, to prevent browning.To Cook:Grease and heat outdoor or indoor grill to medium-high. Remove chicken from marinade and grill, basting with marinade as desired, just until center is no longer pink. Do not over-cook. Discard marinade. Let chicken rest 5 minutes, then dice.Line 4-6 plates with tortilla chips. Top with chicken and salsa. Sprinkle on cheese and microwave in 30 second increments just to melt. Garnish as desired. Notes Make sure to pat-dry the chicken and pound it to an even thickness. This helps the marinade to be absorbed evenly and also ensures that the chicken cooks uniformly on the grill. Don’t skip the step of piercing the chicken with a fork. This allows the marinade to penetrate the meat, making it more flavorful. Chill the marinated chicken for at least overnight, or up to 2 nights. This not only helps the flavors to meld but also makes the chicken extra tender. When making the Hawaiian salsa, add the diced avocado just before using to prevent browning. This will keep your salsa looking fresh and vibrant. Grease and heat your grill properly before cooking the chicken. This will prevent the chicken from sticking and also give it those beautiful grill marks. Line your plates with tortilla chips first, then top with chicken and salsa. This helps to keep the chips crispy and prevents them from getting soggy too quickly. Microwave the assembled nachos in 30-second increments just to melt the cheese. This way, your nachos will be hot and gooey, but the chips will still maintain their crunch.   If you enjoyed this recipe, please come back and give it a rating. We hearing from you!  Join our Free Recipe Club and get our newest, best recipes each week! NutritionCalories: 347kcal | Carbohydrates: 42g | Protein: 21g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 78mg | Sodium: 1455mg | Potassium: 851mg | Fiber: 5g | Sugar: 32g | Vitamin A: 527IU | Vitamin C: 25mg | Calcium: 66mg | Iron: 3mg More to Cook and eat Jalapeno Popper Party Dip – This Jalapeño Popper Party Dip is just what the party or game day calls for. Layered Hummus Dip – This Layered Hummus Dip is creamy, smooth, crunchy, and totally satisfying. Hawaiian Grilled Cheese – This Hawaiian Grilled Cheese is the best grilled cheese concoction we’ve had in a long time. Simply ono. Sweet ‘n Spicy Glazed Chicken Skewers – These Asian Chicken Skewers are teeming with mouthwatering flavors, as the marinade is absolutely succulent. The post BBQ Chicken Nachos Recipe appeared first on Chew Out Loud.

This Hawaiian Macaroni Salad is a magnificent side dish for all the cookouts and picnics. It’s the perfect mac salad that can be made completely ahead of time! If you’re on the fence about macaroni salad, give this super easy recipe a try for your next cookout or picnic. In This Article Why This Recipe Stands OutKey Recipe IngredientsSUBSTITUTIONS AND VARIATIONSSTEP-BY-STEP RECIPE INSTRUCTIONSHOW TO PREP AHEADWHAT TO SERVE WITH Hawaiian Macaroni SaladCommonly Asked QuestionsHawaiian Macaroni Salad (L&L BBQ Copycat) RecipeMore to Cook and eat View more Why This Recipe Stands Out Here’s why you’ll love it: Simple Ingredients: This Hawaiian macaroni salad requires only a handful of ingredients that are easy to find. Flavor Packed: This mac salad is ridiculously flavorful! It brings all the island vibes to your plate, like this Maui Chicken Tacos. Make-Ahead Friendly: It tastes even better when the flavors are allowed to meld together overnight. It’s the ideal make-ahead party recipe! Perfectly Creamy: Using real mayo makes it unbelievably creamy and delicious, like our Rotisserie Chicken Salad! Pairs Perfectly with BBQ: This macaroni salad is the ultimate side dish for all your favorite BBQ recipes, like this Grilled Teriyaki Chicken. Key Recipe Ingredients Elbow Macaroni – This is our base. We’re using elbow macaroni as they’re the perfect shape to hold the delicious dressing. Whole Mayo – We’re using real, whole mayo for its creaminess. It’s the star of our dressing, giving the salad its rich, velvety texture. Onion and Green Onion – These add a sharp, fresh flavor and a bit of crunch. Make sure to finely mince the onion and thinly slice the green onion. Shredded Carrots – We add these for a pop of color and a hint of sweetness. They also add a nice crunch. SUBSTITUTIONS AND VARIATIONS Here are some of our favorite substitutions and variations: Different Pasta: Our recipe calls for elbow macaroni, but feel free to use any small pasta shape for this salad. More Veggies: Customize it by adding other veggies. Red or yellow bell peppers can add a nice crunch and color, as they do in our Mexican Street Corn Salad. STEP-BY-STEP RECIPE INSTRUCTIONS Boil macaroni until tender. Rinse thoroughly with cold water and drain well. Combine all remaining ingredients with cold, cooked macaroni and toss well. Chill for 2-3 hours before serving. For full list of ingredients and instructions, see recipe card below. HOW TO PREP AHEAD Take a look at our best prep-ahead strategies for this recipe: Entirely Make-Ahead: This salad can be a day in advance. Simply follow the recipe, toss all the ingredients together, and store it in the fridge. Give it a good toss before serving. Prep the Ingredients: You can also prep the ingredients in advance. Cook and cool the macaroni, mince the onion, and shred the carrots. Store these separately in the fridge and combine when ready to serve. This creamy, easy macaroni salad is superb alongside your favorite BBQ meats and veggies! WHAT TO SERVE WITH Hawaiian Macaroni Salad Appetizer If you’re firing up the grill, these 4-Ingredient Crock Pot Buffalo Meatballs are unbelievably easy and can be prepared ahead of time so they won’t crowd up your grill space. Main Dish No need to choose between beef or chicken, with these two delicious options. This Hawaiian BBQ Grilled Chicken Recipe can be marinated ahead of time (up to 2 days ahead) and is budget-friendly. Our 30-Minute Steak Teriyaki is another simple and quick option that boasts huge flavors. Drinks You’ll love this make-ahead Hawaiian Mai Tai for the adults. Kids adore this 4-Ingredient Orange Julius Recipe that takes only 5 minutes to prep and can be chilled until ready to serve (older kids can easily make these on their own). Dessert This easy One Bowl Yum-Yum Cake is ultra moist and fits the tropical theme. It’s shocking how tender and tasty this cake is, given that it needs no oil or butter. Feel free to find your favorite sweet treat to serve up (or ask someone else to bring it!). Commonly Asked Questions Why do you rinse the macaroni with cold water? Rinsing the macaroni with cold water after cooking helps to stop the cooking process and removes excess starch. What type of onion is best for Hawaiian macaroni salad? It’s best to use a sweet onion. The mild and sweet flavor of the onion complements the other ingredients without being too overpowering. You can also use a regular yellow onion if you prefer. Can I use any type of mayonnaise? While you can technically use any type of mayonnaise, we recommend using real, whole mayo for the best flavor and texture. It will give your salad that classic creamy and tangy flavor that makes it so delicious. How long does Hawaiian macaroni salad keep? Hawaiian macaroni salad can be kept in the refrigerator for up to 3 days. Just make sure it is stored in an airtight container to maintain its freshness and flavors. Print Hawaiian Macaroni Salad (L&L BBQ Copycat) This Hawaiian Macaroni Salad is so good, it’s addictive. Easy to make, feeds a crowd, and tastes awesome. Don’t be surprised when people go back for seconds and thirds of this mac salad. Course Side DishCuisine Asian AmericanDiet VegetarianMethod Stovetop Prep Time 20 minutes minutesCook Time 10 minutes minutesTotal Time 30 minutes minutes Servings 8 Calories 308kcal Author Amy Dong Ingredients½ lb elbow macaroni¼ cup onion minced2 TB shredded carrots1 cup mayonnaise real, whole mayo¼ cup green onion thinly sliced½ tsp white pepper1 tsp kosher saltfreshly chopped parsley optional, for garnish InstructionsBring a large pot of well salted water to boil. Cook macaroni until tender, according to package instructions. Drain, rinse thoroughly with cold water; be sure to drain well.Combine remaining ingredients with the cold, cooked macaroni. Toss to combine well. Chill 2-3 hours or overnight. Toss again right before serving. Notes Always remember to cook your elbow macaroni in well-salted water. This simple step can make a big difference in the flavor of your macaroni. Rinse your cooked macaroni thoroughly with cold water. This helps to remove excess starch and stop the cooking process, keeping your macaroni tender and preventing them from sticking together. Chill your macaroni salad for at least 2-3 hours or overnight after mixing all the ingredients. This allows the flavors to meld together and gives you that classic Hawaiian macaroni salad flavor.   If you enjoyed this recipe, please come back and give it a rating. We hearing from you!  Join our Free Recipe Club and get our newest, best recipes each week! NutritionCalories: 308kcal | Carbohydrates: 25g | Protein: 4.3g | Fat: 21.1g | Saturated Fat: 3.3g | Trans Fat: 0.1g | Cholesterol: 11.6mg | Sodium: 353.9mg | Fiber: 1.9g | Sugar: 2.7g More to Cook and eat Southwestern Barley Salad – Light yet packed with flavor. The lime and cilantro really shine, while the barley adds a toothsome satisfaction. Hawaiian Salmon Poke – Not really a side, but an extremely popular appetizer (or light dinner) in Hawaii. Nutritious and delicious. Potato Salad with Honey Mustard Vinaigrette – A deliciously tangy, slightly sweet, and zippy potato salad that adds tasty interest to your table. Caprese Pasta Salad – As delicious as it is pretty. Perfect spring/summer side dish or light lunch. The post Hawaiian Macaroni Salad (L&L BBQ Copycat) appeared first on Chew Out Loud.

These Grilled Pork Chops with Marinade are grilled to tender perfection and are amazingly flavorful. The marinade works great with either an outdoor grill or an indoor iron grill for the most succulent and juicy pork chops. These Grilled Pork Chops with Marinade use ordinary pantry ingredients to create extraordinary flavor. In This Article 1 Minute Video: Marinated Grilled Pork chopsWhy This Recipe Stands OutKey Recipe IngredientsSUBSTITUTIONS AND VARIATIONSSTEP-BY-STEP RECIPE INSTRUCTIONSHOW TO PREP AHEADWhat to serve with Grilled pork chopsCommonly Asked QuestionsGrilled Pork Chops with Marinade RecipeMore to Cook and eat View more 1 Minute Video: Marinated Grilled Pork chops Why This Recipe Stands Out This recipe is a family favorite for many reasons. Here’s why you’ll want to make them: Flavor-Packed: The combination of brown sugar, soy sauce, and pineapple juice creates a marinade that infuses the pork chops with sweet and savory flavors. Tender, Juicy Results: Pineapple juice contains just the right amount of acidity to help tenderize the meat perfectly, as in our Grilled Steak Tacos. Prep-Ahead Friendly: Marinate the pork chops overnight for the best flavor! It’s the ideal prep-ahead party recipe! Easy to Make: This recipe is incredibly easy, using ordinary pantry ingredients to produce extraordinary flavor. Perfect for Summer: This is one of those recipes that makes you grateful for the summer grilling season. Key Recipe Ingredients Pork Chops – We use center-cut pork chops, which are about 3/4 inch thick each. They’re the perfect thickness for grilling, and they have just the right amount of fat to keep them juicy and flavorful. Brown Sugar – We use light brown sugar to add a touch of sweetness to the marinade and to caramelize the outside, giving the pork chops a beautiful crust. Pineapple Juice – It adds a sweet and tangy flavor to the marinade and also helps to tenderize the meat. The acidity in the pineapple juice breaks down the proteins in the pork chops, making them extra tender. Garlic Powder, Onion Powder, and Ground Ginger – These pantry seasonings add a depth of flavor to the marinade. They’re simple ingredients, but they work together to give the pork chops an irresistible aroma. SUBSTITUTIONS AND VARIATIONS Here are some of our favorite variations and substitutions: Pork Chops: You can use bone-in pork chops or even pork tenderloin if you prefer. The cooking time will vary, so be sure to adjust accordingly. Different Sweetener: Feel free to substitute the brown sugar with honey or maple syrup for a different flavor profile. Gluten-Free: Use tamari instead of soy sauce to make this recipe suitable for those with gluten sensitivities. STEP-BY-STEP RECIPE INSTRUCTIONS Dry pork chops with paper towels and poke holes in them. Set aside. In a large bowl, whisk together brown sugar, soy sauce, pineapple juice, and spices. Place pork chops in the marinade and ensure they are fully coated. Cover and refrigerate for at least 6 hours, preferably overnight. Preheat the grill and cook the pork chops for about 4 minutes on each side. Grill the desired amount of pineapple rings until grill marks appear. Serve on top of grilled pork chops. Sprinkle with parsley, if desired. For full list of ingredients and instructions, see recipe card below. HOW TO PREP AHEAD Take a look at our best prep-ahead strategies for this recipe: Marinate Overnight: We recommend marinating the pork chops overnight for the best flavor. Simply mix the marinade ingredients, coat the pork chops, and let them chill in the fridge. This can be done a day in advance, making it a great prep-ahead option. Prep the Marinade: You can also prepare the marinade a few days in advance. Store it in an airtight container in the fridge and when you’re ready to cook, just give it a quick stir before using. Grilled pork chops with marinade work great with either an outdoor grill or an indoor cast iron grill. What to serve with Grilled pork chops Salads We also love the fresh flavors of this Summer Italian Pasta Salad along with these tender pork chops. Asian Pasta Salad with Sesame Ginger Dressing is one of our family favorites to serve alongside grilled pork chops! Rice Wild Rice Pilaf goes with almost any meal you’d like to serve it with, but especially grilled pork chops. You’ll also love it with Coconut Rice or Cilantro Lime Rice for a complete meal. Potatoes You can’t go wrong with some Instant Pot Baby Potatoes or these Extra Crispy Smashed Potatoes! Potato Salad with Honey Mustard Vinaigrette also works beautifully with pork chops for a delicious summer picnic meal everyone will enjoy! Commonly Asked Questions What type of pork chops should I use for this recipe? We recommend using center-cut pork chops that are about 3/4 inch thick each. This thickness allows for even grilling and ensures that the chops stay juicy and flavorful. How long should I marinate the pork chops? For the best flavor, we recommend marinating the pork chops for at least 6 hours in the fridge. However, if you have the time, overnight marinating will give you the most flavorful results. How do I know when the pork chops are done? Grill the pork chops on medium-high heat for about 4 minutes per side. You’ll know they’re done when there are deep grill marks and the center is no longer pink. The internal temperature should be 145°F. How long do grilled pork chops with marinade keep? Grilled pork chops with marinade can be kept in the refrigerator for up to 3 days. Make sure to store them in an airtight container to keep them fresh. Print Grilled Pork Chops with Marinade These Grilled Pork Chops with Marinade are grilled to tender perfection and are amazingly flavorful. Course Main DishCuisine AmericanDiet Gluten Free, Low Fat, Low LactoseMethod Grill Prep Time 20 minutes minutesCook Time 8 minutes minutes Servings 4 Calories 237kcal Author Amy Dong Ingredients4 pork chops center cut, about 3/4 inch thick each¼ cup light brown sugar packed¼ cup soy sauce regular strength, or Tamari (gluten-free )1 can pineapple slices with 1/4 cup juices reserved*1 tsp. onion powder1 tsp. garlic powder¼ tsp. ground ginger¼ tsp. freshly ground black pepperoil for grillingfresh parsley optional, chopped for garnish InstructionsUse paper towels to dry excess moisture from pork chops. Poke holes throughout chops with a fork. Set aside.In a very large bowl, whisk together brown sugar, soy sauce, 1/4 cup pineapple juice, onion powder, garlic powder, ground ginger, and black pepper. Whisk to combine well.Place pork chops in bowl, taking care to ensure both sides of each chop are fully coated and immersed in marinade. Cover tightly and chill in fridge at least 6 hours, but preferably overnight for best flavor.Grease and preheat your outdoor grill or indoor cast iron grill. Once grill is hot, remove chops from marinade, and grill on medium-high heat about 4 minutes per side, or until there are deep grill marks and center is no longer pink. You want it fully cooked, but take care not to overcook the meat. If using outdoor grill, you can use marinade for brushing on the meat during the first couple minutes of cooking, but not towards the end of cooking time. Discard excess marinade.Grill desired amount of pineapple rings until grill marks appear. Serve pineapple rings on top of grilled pork chops. Sprinkle with chopped parsley, if desired. Video Notes Poking holes in the pork chops before marinating them may seem like a small step, but it’s essential. This allows the marinade to penetrate the meat, giving it a more intense flavor. Marinating your pork chops overnight is highly recommended. This allows the flavors to infuse the meat fully and gives you the best-tasting results. If you prefer not to include pineapple rings, you can buy pure pineapple juice to use for the marinade. Don’t skip the pineapple juice, as the acidity helps with tenderizing the meat. Indoor cast iron grills may cook faster. Actual cook time depends on the thickness of your chops, the temperature of your grill, and the temperature of your meat before cooking. Always use a meat thermometer to ensure your pork chops have reached a safe internal temperature of 145°F. Serve with Potato Salad with Honey Mustard Vinaigrette and Wild Rice Pilaf.   If you enjoyed this recipe, please come back and give it a rating. We hearing from you!  Join our Free Recipe Club and get our newest, best recipes each week! NutritionCalories: 237kcal | Carbohydrates: 21g | Protein: 27.1g | Fat: 4.7g | Saturated Fat: 1.6g | Cholesterol: 71.4mg | Sodium: 495.3mg | Fiber: 0.8g | Sugar: 17.1g More to Cook and eat Quick ‘n Easy Maple Glazed Pork Chops – These Maple Glazed Pork Chops are unbelievably tender and flavorful. It comes together in about 30 minutes, making it a great weeknight dinner. Honey Mustard Grilled Pork Chops – These Honey Mustard Grilled Pork Chops are superbly tender, savory, tangy, with a touch of honey sweetness. Grilled Teriyaki Chicken – Grilled Teriyaki Chicken is easy, authentic, and big on flavor. The teriyaki sauce is like magic, and works wonders for any protein. Slow Cooker BBQ Pulled Pork – This Slow Cooker BBQ Pulled Pork recipe is the key to smoky, tender pulled pork without a smoker. The slow cooker creates the most flavorful, juicy pulled pork! The post Grilled Pork Chops with Marinade appeared first on Chew Out Loud.

Though the media spotlight has shifted off of Joe Biden and his mental decline this week, the president is doing his best to remind us of his inability to think or speak clearly. During an NBC News interview with Lester Holt, Biden was pressed about Saturday's attempted assassination of former...