MainMandela Cocorespork chops, pineapple, soy sauce, gluten freeComment

SPICY PINEAPPLE PORK CHOPS

MainMandela Cocorespork chops, pineapple, soy sauce, gluten freeComment
SPICY PINEAPPLE PORK CHOPS
 

 I tend to just salt and pepper my meat and skip marinades completely. But my dad always marinated his meat and fish when he cooked, regardless of being a vegetarian. When I was younger I used to take many finger licks of his marinades from the dish that the meat or fish were in, I don't know how I didn't get sick!

I was in the mood to experiment and was thinking of my dad, and how he just threw whatever sauces we had in fridge together to create his marinades, and that is exactly what this recipe is. The pork chops turned out sweet, spicy and very juicy. Pairs well with Coconut Rice and Ginger Garlic Spinach

 

INGREDIENTS

4 1LB center cut bone-in pork
chops
Kosher Salt
Freshly Ground Black Pepper
1 cup pineapple juice from concentrate
4 garlic cloves, minced
1/4 cup tamari or soy sauce
4 tablespoon sesame oil, divided
1/2 small Jalapeño sliced
Cilantro, for garnishing

servings: 4

PREPARATION

Season pork with salt and pepper on both sides.

Mix pineapple juice, garlic, tamari, 2 tablespoons sesame oil and jalapeño in a plastic bag. Add pork chops and turn to coat. Chill for a minimum of 1 hour and maximum up to 1 day. 

Remove pork from marinade, letting excess drip off. Heat remaining sesame oil over medium-high heat in a large skillet. When pan is hot add pork chops and cook 3 minutes on the first side. Flip and cook on the other side for 3 minutes.

Transfer to a plate and garnish with cilantro. 

Yum