Chop Chop, Pork Chop
Pineapple combines with cilantro to add a sweet-savory accent to these succulent, thick-cut pork chops. Recipe courtesy of Bob Blumer, The Surreal Gourmet.
4 (12-ounce) pork loin rib chops, (non-marinated), 1 1/2-inches thick
2 tablespoons salt
2 tablespoons brown sugar, packed
6 ounces pineapple juice (3/4 cup)
1 cup water
1/2 fresh pineapple, peeled, cored and cut into 4 long pieces*
1 to 2 tablespoons olive oil
1 or 2 fresh serrano, or jalapeno chiles, thinly sliced
4 small green onions, thinly sliced
3 tablespoons fresh lime juice
2 tablespoons fresh cilantro leaves, finely chopped
2 tablespoons maple syrup
1/2 teaspoon salt
- 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. 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 to 16 minutes or until internal temperature of pork reaches 160°F (70°C), 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.
- 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.
Makes 4 servings.
*If fresh pineapple is unavailable, use a 20-ounce can crushed pineapple, drained (do not grill).
Nutritional Information Per Serving (1/4 of recipe): Calories: 380 calories; Protein: 44 grams; Fat: 15 grams; Sodium: 630 milligrams; Cholesterol: 105 milligrams; Saturated Fat: 5 grams; Carbohydrates: 17 grams; Fiber: 1 grams.
Recipe and photograph provided courtesy of National Pork Board.