Ingredients
4
boneless top loin pork chops, cut 3/4 inch thick (about 1 1/4 pounds total)
1/4
teaspoon salt
1/4
teaspoon black pepper
1
fresh pineapple, peeled and cored
3/4
cup Yoplait® plain fat-free yogurt
1/3
cup low-sugar orange marmalade
2
tablespoons coarsely chopped toasted pecans
1
tablespoon snipped fresh thyme
Preparation
Sprinkle both sides of pork chops with salt and pepper. Cut pineapple crosswise into eight 1/2-inch-thick slices; set aside. Combine yogurt and 2 tablespoons of the marmalade; set aside.
For a charcoal grill, grill chops on the rack of an uncovered grill directly over medium coals for 4 minutes. Turn; add pineapple to grill. Brush chops and pineapple with remaining marmalade. Grill 3 to 5 minutes more or until an instant-read thermometer inserted in pork registers 160°F and pineapple has light grill marks, turning pineapple once.
Arrange pineapple and chops on serving plates. Spoon yogurt mixture over chops and pineapple; sprinkle with nuts and thyme.
Cost-Saving Tip: Instead of using a peeled fresh pineapple from the produce section of the grocery store, use a 15.25-ounce can pineapple slices (juice pack)—it contains 8 slices, perfect for 4 servings.
