Double Thick Pork Chops With Pineapple Salsa Food

MARINATED PORK CHOP WITH PINEAPPLE SALSA

Steps:

• For the marinade:
• Blend all the ingredients in a large bowl. Place in a resealable plastic bag and add the pork chops. Marinate in the refrigerator for up to 3 hours.
• For the salsa:
• Mix all the salsa ingredients in a medium bowl. Taste for seasoning. Set aside for 10 minutes for flavors to meld.
• Preheat grill to medium heat.
• Remove chops from marinade. Grill for 5 minutes per side for a medium rare and 8 minutes for medium. Remove chops from grill and let rest 10 minutes before slicing. Spoon the salsa on top.

PINEAPPLE PORK CHOPS

Steps:

• Sprinkle salt and pepper on pork chops then coat them in flour (be sure to coat them well with the flour). In a large skillet, heat oil at medium-high heat. Add pork chops and brown for about 4 minutes (flip them one time).
• Meanwhile, in a bowl, mix remaining ingredients. Distribute this mixture on the pork chops. Cover and cook at low heat 8 to 10 minutes or until pork chops are slightly pink inside. If the sauce is too thick, add a little bit of water.

PINEAPPLE SALSA PORK CHOPS

Steps:

• Preheat oven to 425°. In a large oven-safe skillet over medium-high heat, heat 1 tablespoon of the oil. Season pork chops with salt and pepper and add to skillet. Sear until golden, 3 minutes per side. Transfer skillet to oven and bake until cooked through, 10 to 12 minutes.
• Meanwhile, in a large bowl, toss pineapple, bell pepper, red and green onions, lime juice, and the 2 remaining tablespoons of the oil until combined. Season with salt and pepper.
• Let chops rest 5 minutes, then top with pineapple salsa before serving.

PORK CHOPS WITH PINEAPPLE SALSA

Steps:

• Combine the rice and 1 2/3 cups water in a medium saucepan and bring to a boil. Cover, reduce the heat to low and cook until the rice is tender and the water is absorbed, about 15 minutes. Remove from the heat and let stand until ready to serve.
• Meanwhile, cut off a 2-inch piece of the pineapple and grate it on the coarse holes of a box grater into a large bowl. Stir in the ginger, vegetable oil, 1 tablespoon soy sauce and 1/4 teaspoon five-spice powder. Add the scallions and pork chops and turn to coat; let marinate at room temperature, 10 minutes. Rub the remaining pineapple with the remaining 1/4 teaspoon five-spice powder.
• Preheat a grill to medium high. Grill the pork chops until just cooked through, about 3 minutes per side. Grill the scallions and pineapple, turning occasionally, until charred, about 3 minutes.
• Roughly chop the pineapple and scallions and transfer to a bowl. Add the red pepper flakes and a splash of soy sauce and toss. Serve the pork chops with the pineapple salsa and rice.
• Photograph by Justin Walker

PORK CHOP WITH PINEAPPLE SALSA

Steps:

• In a medium bowl, combine pineapple, onion, jalapeno, honey, and cilantro. Season with salt and pepper; set salsa aside.
• In a skillet, heat oil over medium. Season pork with salt and pepper; dust with flour. Cook until browned on both sides and opaque throughout, 3 to 4 minutes per side. Serve pork topped with pineapple salsa.

SALSA SKILLET PORK CHOPS

Steps:

• Sprinkle pork chops with salt and pepper. Heat a large nonstick skillet coated with cooking spray over medium heat. Brown chops on both sides in batches., Return all chops to pan. Add remaining ingredients; bring to a boil. Reduce heat; simmer, covered, 6-8 minutes or until thermometer inserted in pork reads 145°. Let stand 5 minutes before serving.

PINEAPPLE PORK CHOPS

Steps:

• Heat the olive oil in a skillet over medium heat, and brown the pork chops about 5 minutes on each side. Remove chops from the skillet, and set aside.
• Mix the chicken broth, soy sauce and vinegar into the skillet, and bring to a boil. Return the pork chops to the skillet, reduce heat, and simmer 20 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Remove chops from the skillet, reserving broth mixture, and set aside.
• In a bowl, blend the brown sugar, cornstarch, and pineapple juice. Mix into the skillet with the chicken broth mixture. Bring to a boil. Serve with the cooked pork chops.

SOUTHWESTERN PINEAPPLE PORK CHOPS

Steps:

• Sprinkle pork chops with pepper blend. In a large skillet, brown chops in oil. Remove and keep warm., In the same skillet, combine pineapple and salsa. Bring to a boil. Return chops to the pan. Reduce heat; cover and simmer until tender, 15-20 minutes. Sprinkle with cilantro.

PORK LOIN CHOPS WITH PINEAPPLE RELISH

Steps:

• Toss together pineapple, onion, chile, thyme, vinegar, and 1/4 teaspoon salt.
• Grind coriander seeds in an electric coffee/spice grinder (or crush with flat side of a knife). Pat pork dry; sprinkle all over with coriander, 3/4 teaspoon salt, and 1/2 teaspoon pepper.
• Heat oil in a large heavy skillet over medium-high heat until it shimmers, then sauté pork, turning once, until well browned and just cooked through but still juicy, 6 to 10 minutes.
• Transfer pork to plates. Add pineapple mixture and rum to skillet and sauté, scraping up brown bits, 1 minute. Serve pork with relish.

GRILLED PORK CHOPS WITH PINEAPPLE SALSA

Steps:

• Prepare grill for cooking over direct heat with medium-hot charcoal (moderate heat for gas); see Grilling Procedure
• Stir together oil, cumin, pepper, and 1 teaspoon salt in a small bowl, then rub all over pork chops, transferring chops as coated to a tray. Stir together pineapple, onion, chile, lime juice, and remaining 1/2 teaspoon salt in another bowl.
• Lightly oil grill rack and grill pork chops (covered only if using a gas grill), turning over once, until just cooked through, 6 to 9 minutes total. Transfer to a clean platter and let stand 5 minutes. Serve with pineapple salsa.

PINEAPPLE GRILLED PORK CHOPS

Steps:

• Mix together the drained pineapple juice, brown sugar, soy sauce, and garlic powder together in a large plastic zipper bag, and smush the bag a few times with your hands to mix the marinade and dissolve the sugar. Place the pork chops into the marinade, squeeze out any air in the bag, seal it, and refrigerate overnight. Reserve the pineapple rings.
• Preheat an outdoor grill for medium heat, and lightly oil the grate.
• Remove the chops from the marinade, shaking off excess, and grill until browned, the meat is no longer pink inside, and the meat shows good grill marks, 5 to 8 minutes per side. Brush several times with marinade and let the marinade cook onto the surface of the meat. Discard excess marinade. While the meat is grilling, place 4 pineapple rings onto the grill, and allow to cook until hot and the slices show grill marks; serve the chops topped with the grilled pineapple rings.

PORK CHOPS WITH PINEAPPLE

Steps:

• Heat oven to 350 degrees. Trim fat from pork chops and lightly sprinkle both sides with salt.
• Place pork in ungreased casserole or baking dish. Mix two tbsp juice with the brown sugar and nutmeg; spoon half of mixture over the pork.
• Top with pineapple slices, spoon remaining mixture over pineapple.
• Cover and bake for 30 minutes.
• Uncover and spoon sauce over pork occasionally. Bake for a further 15 minutes.

OVEN-BAKED PINEAPPLE PORK CHOPS

Steps:

• In a shallow bowl, combine 4 tablespoons pineapple juice, soy sauce, ginger, and garlic powder; add pork chops; turn once to coat.
• Marinate in the refrigerator for at least 4 hours.
• In a pie pan, toss the bread crumbs and paprika.
• Dredge pork chops in bread crumb mixture, coating both sides.
• Place pork chops in an ungreased 13x9 inch baking pan; bake in a 350° oven for 25 minutes.
• Turn pork chops; place one pineapple slice on each pork chop; bake 25 more minutes; serve warm.