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 the goods

2-4 Bone-in pork chops
Kosher salt
1 Cup coconut vinegar

1/2 Cup dark rum
1 Pineapple
1 Orange
2 Limes
2 Tblspns brown sugar
Olive oil
1 Tspn chili flakes

Mai Tai pork chops & grilled pineapple

Pour about 1/2 cup salt into a plastic bag (large ziploc or clean grocery bag). Add the pork chops and toss them around to coat them in the salt. Pour in 1/2 cup vinegar and seal the bag. Allow to marinate in the fridge anywhere from 1 hr to overnight.

In a food processor, blend 1/4 of a peeled, fresh pineapple, juice 1 lime, 1/2 cup coconut vinegar, 2 tblspns brown sugar, a splash of olive oil and chili flakes. Using a vegetable peeler, slice 3-4 strips of orange peel (try not to get any of the white pith) and add these, plus the juice of 1/2 the orange to the processor bowl. Pulse until the pineapple and orange zest have been finely chopped.

Remove the pork chops from the bag, rinse them and pat them dry. Discard the brine (salt and vinegar solution). Place the pork chops in a bowl and pour the pineapple marinade over them. Allow to marinate for a couple of hours in the fridge.

Slice the remainder of the peeled pineapple into strips lengthways. Place in a bowl or dish and squeeze some fresh lime juice over them. Add a splash of olive oil and some chili flakes. Allow to sit whilst the pork chops are marinating.

Heat the grill and brush it with olive oil.

Place the pork chops and pineapple wedges on the grill. Cooking time will depend upon the thickness of the chops. Suggested grilling time would be 6 minutes per side. Give the chops and pineapple a quarter turn after 3 minutes; this will give the cross-hatched grill marks.

When grilled on both sides. remove the pork chops and cover with foil. Allow the chops to rest for 5 minutes before serving. If you like, the pineapple can keep grilling until it is nicely caramelised, or you can remove it and arrange it on a serving platter.

Serve with a pitcher of Mai Tai's and Apple & Nectarine slaw.

 

 

 

 

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