Related categories
Main ingredients
- fruit (586)
- pork (409)
- pork chops (113)
Category
More recipes
- Grilled pork chops (23)
- Grilled pork recipes (55)
Chop Chop, Pork Chop
Recipe by:
National Pork Board
Pineapple combines with cilantro to add a sweet-savory accent to these succulent thick-cut pork chops.
Ready in 3 hours 45 mins
Added to favorites by 2 cooks
Ingredients
Serves: 4
- 4 12-ounce natural (non-marinated) pork loin rib chops, 1 1/2-inches thick
- Pineapple Brine (see recipe, below)
- 1/2 fresh pineapple, peeled, cored and cut into 4 long pieces*
- 2 tablespoons olive oil
- 2 serrano OR jalapeno chiles, thinly sliced
- 4 small green onions, thinly sliced
- 3 tablespoons fresh lime juice
- 2 tablespoons finely chopped fresh cilantro leaves
- 2 tablespoons maple syrup
- 1/2 teaspoon salt
- Pineapple Brine
- 2 tablespoons salt
- 2 tablespoons packed brown sugar
- 3/4 cup pineapple juice
Preparation method
Prep: 20 mins | Cook: 25 mins | Extra time: 3 hours, marinating1.
For 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.
2.
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.
3.
Remove pork from brine; discard brine. Pat pork chops with paper towels, then brush with olive oil.
4.
Prepare a medium-hot fire in grill. Grill chops, uncovered, over direct heat for 12-16 minutes or until internal temperature of pork reaches 155 degrees F, turning chops over halfway during grilling. At the same time, grill pineapple until slightly golden and caramelized, turning over often. Transfer chops to cutting board. Loosely cover with foil; let rest for 10 minutes.
5.
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.
* If fresh pineapple is unavailable, use a 20-oz. can crushed pineapple, drained (do not grill).
Provided by: National Pork Board
Last updated:
Apr 12 2013
Heating up
- Right now:
- Chicken wings recipes (31)
- Lamb stew (7)
- Corned beef recipes (15)
- Cheese dip recipes (59)
My Replay
Recently viewed recipes
Recent searches
ABOUTUS
SOCIAL
MOBILE
ALL RIGHTS RESERVED
©2013 ManTestedRecipes.com