Sweet Spicy Grilled Pineapple Pork Chops Food

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.

GRILLED PINEAPPLE PORK CHOPS

Steps:

• Drain pineapple, reserving 1/4 cup of the juice for marinade.
• Combine all marinade ingredients; use 2/3 cup to marinate pork, and reserve the rest for basting.
• Let meat marinate for at least 3 hours.
• Grill pork chops on medium heat for 8 minutes on each side.
• Grill pineapple for a total of 5 minutes.
• Baste both pork and pineapple with reserved marinade.
• Place one or two pineapple slices on each pork chop.

SWEET AND SPICY PINEAPPLE PORK

Steps:

• Preheat oven to 375°; heat a large skillet over med-high heat with 2 tablespoons olive oil.
• Sprinkle chops with salt and pepper.
• Place chops in the skillet; sear for 2 minutes on each side to caramelize.
• Transfer the chops to a rimmed cookie sheet and place in the oven for 8-10 minutes or until the meat is firm to the touch, but not tough.
• Remove from the oven and let the chops rest, covered with foil, for a few minutes.
• While the chops are in the oven, return the skillet to med-high heat and add the remaining olive oil.
• Add in the onions, garlic, bell peppers, jalapenos, salt, and pepper; cook for 3-4 minutes or until the veggies start to wilt.
• Add the chunked pineapple and its juice and the chicken stock.
• Continue cooking 3-4 minutes.
• Add in the parsley and stir to combine.
• To serve: pour the sweet and spicy pineapple sauce over the pork chops.

SWEET AND SPICY PORK CHOPS

Steps:

• Preheat broiler. In a small bowl, mix the first five ingredients., Place chops on a broiler pan; sprinkle with salt and pepper. Broil 4 in. from heat 5 minutes. Turn; top with brown sugar mixture. Broil 4-5 minutes longer or until a thermometer reads 145°. Let stand 5 minutes before serving.

SWEET & SPICY GRILLED PINEAPPLE PORK CHOPS RECIPE

Steps:

• Preheat grill to medium-high heat. Pat pork dry, season generously with salt and pepper. Pat dry 8 of the pineapple rings. As grill heats, make glaze. In small sauce pan or skillet, combine 1/2 cup pineapple juice with soy sauce and red pepper flakes. Bring to a boil over medium-high heat and cook, stirring frequently, until thick and shiny, 3-5 minutes. Set aside. Oil grill grate. Set pork and pineapple rings on grill. Grill, covered, until nicely marked, about 5 minutes. Turn, baste cooked side of pork with glaze. When pork reaches desired doneness (safe temp is 145°), remove from grill. Baste other side with glaze. Serve immediately, topped with 2 grilled pineapple rings per chop. Serve with scallions and remaining glaze, if you like. Refrigerate any leftovers.

GRILLED PORK CHOPS WITH PINEAPPLE

Steps:

• Whisk together first 8 ingredients (pineapple juice - dry mustard).
• Place pork chops in a marinating dish or zip lock plastic bag and add all (except for 1/4 cup) of the juice/spice mixture. Seal bag or cover dish turning to coat all. Marinate in refrigerator for several hours (at least 4).
• Cut pineapple into 1/2-inch thick slices. Peel onion and cut crosswise into 1/2 inch thick slices. Place onion and pineapple in a dish and drizzle with remaining juice mixture, let stand 20 minutes at room temperature.
• Prepare grill.
• Discard marinade from chops.
• Lay chops, pineapple and onion on an oiled grill over a bed of hot coals (or high heat on a gas grill). Cook turning once until pineapple and onion are browned and pork is brown on outside and done on the inside (5-10 minutes).
• Transfer chops to plates and garnish with grilled pineapple and onion. Sprinkle with mint and garnish with lime wedges, if desired.

GRILLED PORK WITH PINEAPPLE CHUTNEY

Steps:

• Place pork chops in a large resealable container and season liberally with rub. Pour marinade over and seal. Place in the refrigerator for at least 1 hour, or up to 24 hours.
• While pork is marinating, combine pineapple, onion, serrano peppers, vinegar, brown sugar, pineapple juice, ginger, garlic, mustard seeds, and salt in a large saucepan. Bring to a slow, simmering boil. Reduce heat to low and simmer, stirring every 5 to 10 minutes, until thickened, about 45 minutes total. Remove chutney from heat, top with golden raisins, and allow to cool slightly, 10 to 15 minutes.
• Preheat an outdoor charcoal grill for medium heat and lightly oil the grate. Remove pork from the refrigerator; discard remaining marinade.
• Cook pork chops on the preheated grill, making sure the coals are not too hot, until an instant-read thermometer inserted into the centers reaches 145 degrees F (63 degrees C), 4 to 8 minutes per side, depending on thickness. Top with chutney.