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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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