Sweet Spicy Grilled Pineapple Pork Chops Food

SWEET AND SPICY PINEAPPLE PORK CHOPS

Steps:

• Make the sauce. Coat the bottom of a medium-sized saucepan with the oil and place it over medium heat. Add the onions and garlic and cook until the onions are soft and caramelized, stirring every so often, 10 to 15 minutes.Mix in the chili paste, stir to combine, and then deglaze the pan with the pineapple juice.Add the Tamari and bring to a boil. Then, immediately reduce the heat to low, and simmer until the sauce thickens a bit, 10 to 15 minutes. Set aside.
• Heat grill. Preheat a stove-top grill or outdoor BBQ.
• Prep pork chops and pineapple slices. Season both sides of the pork chops with salt and pepper, and season both sides of the pineapple slices with pepper only. Drizzle both the pork chops and the pineapple slices with grapeseed oil, being sure both sides are well coated.
• Grill. Once the grill is very hot, add the pork chops and pineapple slices. You should hear a sizzling sound when they hit the pan -- if you don't, wait! The grill needs to be very hot for everything to caramelize and char properly.Turn the pork chops over when the bottoms are well marked from the grill, about 2 minutes. Then turn the heat to low, cover loosely with foil, and let them finish cooking just until the pork is cooked through, about 8 minutes. (The pineapple slices should grill for about 3 minutes per side. Remove them from the grill when they're done, while you continue to cook the pork.)
• Assemble and serve. On a large serving platter, or on individual serving plates, place each pork chop on top of 2 of the grilled pineapple slices.Drizzle the pineapple-onion sauce over the pork chops, and spoon a bit beneath them, too. (For a more elegant presentation, you can slice the pork off the bone and fan it out over the pineapple.)Garnish with cilantro and serve!

SPICY PINEAPPLE PORK

Steps:

• Add the coriander, chili powder, smoked paprika and turmeric to a small fry pan and roast them over medium heat for 2-3 minutes. Make sure to stir the spices and keep an eye on them so they don't burn.
• In a separate pan, saute the onion in the oil, for about 5 minutes. Then add in the ginger and garlic.
• Toss in the roasted spices, pineapple juice, tomato paste, serrano pepper, maple syrup and salt and pepper and mix well.
• Then, using an immersion blender, blend all the ingredients up. Or, you can spoon mixture into a blender and pulse till ingredients are broken down. This Spicy Pineapple Sauce can be stored in an airtight container in your fridge for 4-5 days.
• Toss the bite sized pieces of Smithfield All Natural Boneless Pork Chops with 1/2 cup of the Spicy Pineapple Sauce.
• Add oil to a pan and toss the Spicy Pineapple Sauce coated Smithfield All Natural Boneless Pork Chops into it, along with the chopped fresh pineapple slices. Saute about 8-10 minutes, stirring often so the pieces of Smithfield All Natural Boneless Pork Chops saute on all sides.
• When done, serve with Cabbage Pepper Salad and Spicy Pineapple Sauce on the side.
• Saute onion in grapeseed oil in a large fry pan for about 5 minutes (you can cook this simultaneously with the Spicy Pineapple Pork).
• Add the ginger, and the orange, red, green and yellow bell peppers. Season with salt and pepper.
• Remove from heat and add to a large bowl. Into this large bowl, also add in the red and green cabbage and toss with the sauteed bell peppers. For me, the sauteed pepper mixture was all the "dressing" I needed for this salad.
• Toss in the black sesame seeds and enjoy this Cabbage Pepper Salad along with the Spicy Pineapple Pork.

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.

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.

PORK CHOP WITH SWEET POTATO AND PINEAPPLE

Steps:

• Cut sweet potato and pineapple into 1 -2 inch chunks. Cook in 4 qt pot with pineapple juice while frying pork chops. Add spash of Worchester or hot sauce and 1-2 cups of brown sugar.
• Bread pork chops by placing eggs in pie dish. Take 1 cup flour add 2 tsp paprika. add salt and pepper to taste. Place 2 tablespoons olive oil in skillet. Dip pork chop in egg and lightly batter with flour mixture. Cook each side for 4 minutes. Place in stock pot.
• Once all pork chops are cooked add sweet potato and pineapple mixture on top of pork chops. Top off with chicken stock to cover all ingredients.
• Simmer for 1 hour. Place pork chops in baking pan and coat pork chops with some of the sauce from stock pot. Bake at 400 while pork chops are in oven take a 1-2 cups of sauce add more brown sugar and reduce to thicken. Drizzle pork chops with reduced sauce. Serve with sweet potato and pineapple.

SWEET AND SPICY GRILLED PORK TENDERLOIN

Steps:

• Marinade -- In a large baggie add all the ingredients, close and shake well. Add the pork tenderloins and let marinade.
• Grill -- Let set at room temp 20-30 minutes to take the chill off and then grill. After grilling cover and rest 5-10 minutes. Slice and enjoy.

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 SWEET AND GARLICKY

Steps:

• Combine all ingredients except pork chops in small bowl.
• Place pork and ingredients except garnish in a storage bag, Cover and Refrigerate 6 hours or overnight.
• Remove pork from marinade.
• Heat the marinade in small saucepan over medium heat to simmer.
• Grill pork 12 to 15 minutes, turning once during cooking and basting frequently with marinade.