Pork Chops With Pineapple Relish Food

PINEAPPLE PORK CHOPS

Steps:

• Season the pork chops on both sides with garlic powder, onion powder, salt, and pepper.
• Heat the oil in a large, non-stick frying pan over medium-high heat. Add the pork chops and sear for 4-5 minutes, or until golden on one side.
• While the chops are searing, add the pineapple tidbits, honey, soy sauce, and garlic to a medium-sized bowl.
• Flip the chops over then pour the pineapple sauce into the pan. Continue to cook the pork chops until they reach an internal temperature of 145 degrees Fahrenheit and the pineapple sauce has reduced and thickened a little, about 10 minutes. If the pineapple sauce is getting too thick, add a splash of water.
• Serve the pineapple pork chops with a little cilantro over the top.

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.

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

GRILLED TERIYAKI PORK CHOPS WITH PINEAPPLE PAPAYA RELISH

Steps:

• Make marinade:
• In a saucepan combine marinade ingredients and bring to a boil, stirring until sugar is dissolved. Cool marinade completely.
• Put chops in a large resealable plastic bag and pour marinade over them. Seal bag, pressing out excess air, and set in a shallow dish. Marinate meat, chilled, turning bag once or twice, overnight.
• Pour marinade into a saucepan and boil 5 minutes. Grill chops on an oiled rack set about 4 inches over glowing coals 7 to 8 minutes on each side, or until just cooked through, basting with marinade during last 5 minutes of cooking. (Alternatively, meat may be grilled in a ridged grill pan or broiled.)
• Serve pork chops with relish.

SMOKED PORK CHOPS WITH PINEAPPLE

Steps:

• Preheat oven to 350 degrees F.
• In a medium-sized skillet over low-medium heat, melt the 4 tablespoons of butter, add the sugar and stir until dissolved. Add the sweet onions, stir. Cook the onions until tender; stirring often, don't let them brown. Add the pineapples with their juice and arrange in a single layer. Reduce heat to low and allow them to caramelize, 5-7 minutes. Remove from heat.
• In a large skillet add 1 1/2-2 cups of water and bring to a boil, place pork chops in the boiling water and cook until no longer pink, 5-6 minutes Remove from the water.
• In a separate large skillet over medium-high heat, melt the 2 tablespoons of unsalted butter, add the garlic and cook for 1 minute, add the mustard and stir into the butter. Sprinkle both sides of each chop with pepper and salt and add to the skillet with the garlic and mustard. Cook on each side for 5-7 minutes. Don't move them while cooking. Remove from heat. Allow them to rest in skillet for 2 minutes.
• Transfer pork chops to a large ungreased glass baking dish, arrange the porkchops in a single layer. Put one pineapple slice on top of each chop and spoon the onions from the pan over them. Bake for 15-20 mins or until done (depending on the thickness of you porkchops) Enjoy!

HOISIN PORK CHOPS WITH PINEAPPLE GREEN ONION RELISH

Steps:

• In a small bowl, combine hoisin, vinegar, soy, garlic and sesame oil.
• Place the chops in a shallow pan and pour the marinade over them. Refrigerate 2-3 hours.
• Preheat grill hot.
• Brush the green onions with a little olive oil and season with salt and pepper.
• Grill until almost cooked through, 4-5 minutes, and finely slice.
• Place in a bowl and add the rest of the relish ingredients. Stir to combine.
• Remove the chops from the marinade, shaking off the excess and discard the marinade.
• Season chops with salt and pepper and grill until medium well.
• Arrange on a large serving platter and serve with relish alongside.

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.

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 APPLE-PINEAPPLE RELISH

Steps:

• For Pork Chops Brine: To brine pork, combine salt, sugar and the 4 cups water in a large glass or enamel bowl, mixing until dissolved.
• Add peppercorns, thyme and bay leaves and refrigerate until cold, about 30 minutes.
• Place pork chops in a large resealable ziplock bag, cover with brine and close tightly. Place the bag in a large bowl and refrigerate for 24 hours.
• To Finish Pork Chops: Preheat a barbecue grill to 400°F.
• Line a plate with paper towels. Using tongs, remove pork chops from the brine and set on the lined plate to absorb any liquid. (If the pork chops are damp, the meat will flame on the barbecue.) Discard the brine. Allow pork chops to come to room temperature, 15-20 minutes, then season with salt and black pepper and brush lightly with olive oil.
• Grill chops for 5 minutes, then turn them 45° and cook for another 5 minutes. Turn chops over, and grill for 5 minutes, then turn them 45° and grill for 5 minutes more. Insert a meat thermometer; once the meat reads 160°F, immediately remove chops from the heat and allow to rest for 5 minutes.
• Fold pecans into the apple-pineapple relish. Divide the Brussels sprouts mixture between each of 4 plates. Place a pork chop over the sprouts and spoon a tablespoon of the apple mixture on top. Serve immediately.
• To Make Apple-Pineapple Relish: In a large bowl, toss apple with lemon juice until well coated. Add pineapple, rice vinegar and honey and set aside. This relish will keep (without the pecans, which are added just before serving) refrigerated in an airtight container for up to 4 days.
• For the Braised Brussels Sprouts: Line a small plate with a paper towel. In a medium frying pan on medium heat, cook bacon until lightly crispy, about 5 minutes. (If the meat begins to smoke, reduce the heat.) Remove bacon from the pan and drain on the lined plate. Carefully pour off some of the rendered fat, then add shallots and cook for another 2 minutes. Stir in Brussels sprouts and cook for 2 more minutes, then add bacon and butter and toss lightly. Season with salt, black pepper and lemon juice. Remove from heat and stir in Parmesan cheese.