Staying at home these days has its challenges but there are also some advantages. I've found myself spending a lot more time in the kitchen and I'm not mad about it. I've also found time to do things I haven't done in a while like sitting on my back porch during the gold hour and reading a magazine from cover to cover. I came across this pork chop recipe in the EatingWell magazine a few days ago and was immediately drawn to the idea of cooking something with fresh pineapple. Pork chops are rarely ever on our dinner lineup so this seemed like a good time to branch out and try something new. If you're looking for something refreshing and flavorful to cook this weekend, I highly recommend firing up the grill and giving this recipe a try!
Grilled
Pork Chops with Chile & Pineapple
Ingredients
½ cup chopped fresh cilantro, plus more for garnish
½ cup pineapple juice
1 serrano or jalapeño pepper, seeded and finely chopped
1 tablespoon honey
1 tablespoon lime juice
1 teaspoon salt, divided
½ teaspoon ground pepper, divided
1 pound boneless thin-cut pork chops, trimmed
1 medium pineapple, peeled, cored and cut into 1/2-inch-thick
rings
1 large red onion, cut into 1/2-inch-thick rings
1 tablespoon extra-virgin olive oil
Lime wedges for serving
Instructions
Step 1
Preheat
grill to medium-high or heat a grill pan over medium-high heat.
Step 2
Combine cilantro, pineapple juice, serrano (or
jalapeño), honey, lime juice and 1/4 teaspoon each salt and pepper in a
blender; puree until smooth. Reserve 1/4 cup for serving. Transfer the
remaining mixture to a medium bowl and add pork chops. Turn to coat and let
marinate for 5 minutes.
Step 3
Brush pineapple and onion slices with oil.
Remove the pork from the marinade and sprinkle with the remaining 3/4 teaspoon
salt and 1/4 teaspoon pepper. Grill, flipping once, until an instant-read
thermometer inserted in the thickest part of a chop registers 145 degrees F, 3
to 5 minutes per side. Grill the pineapple and onions, flipping once, until
lightly charred, 4 to 5 minutes per side.
Step 4
Serve the pork, pineapple and onions drizzled
with the reserved sauce.
Serve with more cilantro and lime wedges, if desired.
Recipe credit: EatingWell Magazine
