pineapple glazed pork chops

Until I started experimenting with cooking, I wasn’t a big fan of pork. The deep intense flavor of a beefy steak is hard to beat. I like games though, and generally I think that most things have to be approached with that mentality. So, when I started playing around with pork and it’s amazing variety of combinations, I was hooked… sweet barbeques sauces, glazes, fragrant spices and off course, fruits.

This week, we have a not-so-new combination of pork and pineapple… but with a twist. Most of these recipes add some spice like cinnamon, and I was looking for something unusual to make this recipe interesting enough to make it on our blog. My inspiration came from a dessert recipe book which combines pineapple with that amazing pepper I love so much… szechwan. It’s usually found in asian specialty shops or big supermarkets, and it boasts a seriously fragrant peppery aroma.

– mel

– 4  1inch thick pork chops
– 1 ripe pineapple cut in small
– 3 tbs soy sauce
– 4 tbs rum
– 3 tbs cider vinegar
– 2 tbs brown sugar
– 1 tbs finely chopped ginger
– 1-2 tsp szechuan pepper
– 1 onion finely chopped
– 1 garlic put through a garlic masher
– 2 tbs mustard powder
– 1 cup chicken stock
– 1 cup flour
– salt
– frying oil

1. Combine the sugar, soy, vinegar, ginger, pepper, and rum in a small bowl and set aside giving time to the sugar to dissolve.
2. Mix the flour with the mustard powder and spread on a plate. Salt the steaks and coat them with flour on all sides shaking off the excess. Preheat a skillet on high heat. Pour enough oil to cover the surface and brown the steaks for about 3 minutes per side, remove from the pan and set aside.
3. Melt 1 tbs butter in a skillet over medium heat and sweat the onions until soft for about 10 minutes. Remove and set aside in a bowl.
4. Melt the remaining 1 tbs butter in the skillet on medium-high heat and cook the pineapple and garlic for about 5 mins. Add the reserved onion and then the rum mixture and cook for 1-2 minutes while stirring allowing the alcohol to evaporate.
5. Add the stock and reduce heat to medium. Add the browned steaks in the mixture and cook until mixture reaches a glaze consistency by which time the steaks will have been cooked through, about 5-10 minutes depending on the skillet you are using.
6. Serve, topping the steaks with the glaze along with a side of basmati rice.

…for more recipes from us, check out our archives.


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