Friday, March 14, 2008

Chop Chop Pork Chop

Chop Chop Pork Chop

4 12 oz. each pork chops 2 Tbl. plus 1/2 tsp. salt
2 Tbl. brown sugar 3/4 cup pineapple juice
4 cups cold water 1-2 Tbl. olive oil
1/2 fresh pineapple 4 small green onions
3 Tbl. lime juice 2 Tbl. cilantro
2 Tbl. maple syrup 1 or 2 serrano or jalapeno peppers

Make a brine to marinate the pork chops by stirring together brown sugar, 2 Tbl. salt and 1 cup water in a small saucepan. Bring to a boil and cook until salt and sugar are dissolved. Remove from heat, add pineapple juice and 3 cups water.

Place pork chops in a resealable bag, then pour brine mixture over them. Seal bag and turn it to coat the chops with the brine. Refrigerate for 3 hours.

Remove pork chops from brine. Pat chops down with a paper towel, then brush with olive oil. Grill over direct heat 12-16 minutes until reaching a temperature of 155 degrees.

To make a pineapple salsa, cut the pineapple into 4 long pieces. Grill until slightly golden and chop finely. Toss in a bowl with serrano or jalapeno peppers, green onions, lime juice, cilantro, maple syrup and 1/2 tsp. salt.

Serve salsa over grilled pork chops. Serves 4.

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