Beer & Pineapple Pork Chops

Things have been above average crazy around here. It's been hard to find the time to write up some of these recipes! It turns out moving is kind of a pain. Go figure, right?

These pork chops were awesome. The inspiration for them came from looking at a Sam Adam's recipe for beer popsicles. Which I also really want to make.  

It's pork chops marinated in beer and other lovelies, and let's just say there's a reason that there aren't many pictures of them after they were cooked.

These are great served over fresh greens. Or not, whatever. I have a headache. Eat them as you please!

Beer + Pineapple Pork Chops

Marinade:
3 cloves garlic, smashed
juice from one 20oz can pineapple chunks (fruit reserved)
3/4 cup beer
1 tablespoon olive oil
1 teaspoon onion powder
1/2 teaspoon Chinese five spice
1/2 tsp ground ginger
s&p

6 pork chops (bone-in ones are juicier)
chopped parsley (optional)
fruit from one 20oz can pineapple chunks
s&p

Mix up the marinade in a big ziploc bag and add the chops - let marinate at least four hours or overnight.

Heat up some olive oil in a large skillet with high sides and cook the chops (I had to do it in two batches). Higher heat is better for pork chops; for some reason, medium/lower heat makes them turn out chewy. Add in the pineapple chunks at some point and let them get browned too. When the pork chops are browned and cooked through, remove and keep warm on a plate. Add the marinade from the bag to the pan and bring to a boil. Allow to boil for two minutes to ensure that the pork cooties are cooked. Lower the heat and simmer to thicken (this should be pretty quick). Add the pork chops and pineapple back to the pan, throw on some parsley if you like, and flip the chops over to coat with sauce. Eat!!