Pineapple Ginger Pork Chops

 

Pineapple Ginger Pork Chops

Ingredients

Pork Chops

4 bone-in pork chops, about 1 inch thick

1 tablespoon olive oil

2 tablespoons unsalted butter, cut into 4 small pieces

Brine (Optional)

¼ cup kosher salt

4 cups warm water

2 tablespoons apple cider vinegar

2 tablespoons brown sugar

1 cup ice

Marinade

4 teaspoons freshly grated ginger

2 teaspoons garlic powder

1½ tablespoons honey

2 tablespoons softened butter

3 tablespoons coconut aminos

2 tablespoons reserved pineapple juice

¼ teaspoon sea salt

For Serving

4 pineapple rings (fresh or canned)

Fresh cilantro, chopped — to taste

Instructions:

1. Brine the Pork Chops (Optional)

Dissolve the salt in warm water, then stir in apple cider vinegar, brown sugar, and ice. Add the pork chops and let them soak for 30 minutes. Remove, rinse well, and pat dry with paper towels.

2. Prepare the Marinade

In a bowl, whisk together the grated ginger, garlic powder, honey, butter, coconut aminos, pineapple juice, and sea salt. Set aside 2 tablespoons of this mixture for serving later.

3. Marinate the Pork

Coat the pork chops evenly with the marinade. Let them rest at room temperature for 15 minutes to absorb the flavors.

4. Sear the Chops

Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the pork chops for about 3 minutes on each side, until golden brown. Place ½ tablespoon of butter on top of each chop.

5. Bake to Finish

Transfer the skillet to a preheated 400°F (200°C) oven. Bake for 5–10 minutes, or until the internal temperature reaches 145°F (63°C).

6. Rest and Serve

Remove the chops from the oven and let them rest for 5 minutes. Drizzle with the reserved marinade for added flavor.

7. Grill the Pineapple

Grill the pineapple rings for about 4 minutes per side, until lightly caramelized. Serve alongside the pork chops and garnish with freshly chopped cilantro.