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Sprinkle both sides of pork lightly with salt and pepper. Cut pineapple crosswise into 1/2-inch-thick slices; 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 2 tablespoons of the marmalade. Grill 3 to 5 minutes more or until an instant-read thermometer inserted in pork registers 160°F, turning pineapple once. (For a gas grill, preheat grill. Reduce heat to medium. Place chops on grill rack over heat. Cover; grill as above).
Meanwhile, combine yogurt and remaining 1 tablespoon marmalade; season to taste with additional ground black pepper.
Arrange pineapple and chops on serving plates. Spoon yogurt mixture over chops and pineapple; sprinkle with nuts and garnish with thyme, if desired.