• In a small bowl, whisk together ¼ cup honey, ¼ cup 100% pineapple juice, 1 tablespoon soy sauce, and 1 tablespoon minced garlic until well combined.
• Place 1 pound pork loin chops into a shallow container or storage bag. Pour the honey garlic marinade over the pork chops and toss to coat. Seal the bag or place a lid on the container and place the pork chops in the marinade into the refrigerator.
• Marinate the pork chops for a minimum of 2 hours and a maximum of 24 hours in the refrigerator. For best results, turn the pork halfway through the marinating process.

Grill Pork Chops

• Lightly grease the grates of a grill or a grill pan with nonstick spray. Preheat the grill or grill pan to medium-high heat. Remove the pork chops from the marinade, discard the marinade, and cook for 2 minutes. Flip the pork chops, and turn the heat to medium-low. Cover the grill, and continue to cook for 4-6 minutes longer, or until pork chops reach 145℉ (63℃) or desired temperature. Remove from the grill and let rest 5-10 minutes before serving. 

Bake Pork Chops

• Preheat the oven to 400℉ (205℃). Remove the pork chops from the marinade and place them in a 9x13 baking dish. Bake until the pork chops reach an internal temperature of 145℉ (63℃). This will be about 16-18 minutes. Remove the pork chops from the hot pan (this stops the cooking process) and let rest on a cutting board 5-10 minutes before serving. 

Pan-Fry Pork Chops

• Preheat 1 tablespoon of neutral oil in a heavy-bottomed skillet over medium-high heat. Once the oil is glistening, remove the pork chops from the marinade and wipe off any excess marinade with a paper towel. Cook until browned, about 2-3 minutes. Flip the pork chops over, cover the skillet, and reduce the heat to medium. Cook for approximately 4-6 minutes or until the pork chops reach 145℉ (63℃) or desired temperature. Remove the pork chops from the pan and let rest 5-10 minutes before serving.