Chop Chop, Pork Chops
Pineapple combines with cilantro to add a sweet-savory accent to these succulent thick-cut pork chops.
- 2 tablespoons salt
- 2 tablespoons brown sugar (packed)
- 1 cup water
- 6 ounces pineapple juice (3/4 cup)
- 3 cups cold water
Pork and Pineapple
- 4 bone-in ribeye (rib) pork chops (12 ounces each, 1 1/2-inches thick)
- 1/2 fresh pineapple, peeled, cored and cut into 4 long pieces
- 2 tablespoons olive oil
- 2 serrano chiles (OR jalapeno chiles, thinly sliced)
- 4 small green onions, thinly sliced
- 3 tablespoons lime juice, freshly squeezed
- 2 tablespoons fresh cilantro, finely chopped
- 2 tablespoons maple syrup
- 1/2 teaspoon salt
- Brine: Stir together salt, brown sugar and 1 cup
water in small saucepan. Bring to boil, stirring occasionally, until
salt and sugar are dissolved. Remove from heat.
- Stir in 3 cups cold water and pineapple juice; let cool.
- Pork and Pineapple: Place pork in large,
resealable bag. Pour brine mixture over pork; close bag to seal. Turn bag to evenly coat pork with
brine. Refrigerate for 3 hours, turning bag occasionally.
- Remove pork from brine; discard brine. Pat pork chops with paper
towels, then brush with olive oil.
- Prepare a medium-hot fire in grill. Grill chops, uncovered, over
direct heat for 12-16 minutes or until internal temperature of pork
reaches 145 degrees F, turning chops over halfway during grilling. At
the same time, grill pineapple (if fresh pineapple is unavailable, use a
20-ounce can crushed pineapple, drained (do not grill) until slightly
golden and caramelized, turning over often.
- Transfer chops to cutting board. Loosely cover with foil; let rest
for 10 minutes.
- Meanwhile, for salsa, finely chop pineapple. Place chiles,
pineapple, green onions, lime juice, cilantro, maple syrup and salt in
medium bowl. Gently toss until mixed.
- Serve salsa with chops.
Recipe courtesy of Bob Blumer, The Surreal Gourmet.
Recipe and photo used with permission from:
National Pork Board