Pineapple Ginger Pork Chops
A delightful fusion of sweet tropical notes and warm spice, these pork chops are marinated in a ginger-infused glaze and paired with caramelized pineapple for a perfect balance of savory and sweet. Ideal for a satisfying weeknight dinner or weekend cookout.
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Ingredients
For the Pork Chops:
- Four bone-in pork chops approximately 1 inch thick
- A single tablespoon of extra virgin olive oil
- Two tablespoons of unsalted butter divided into four even portions
Optional Brining Solution:
- One-quarter cup of coarse kosher salt
- Four cups of warm water
- Two tablespoons apple cider vinegar
- Two tablespoons packed brown sugar
- One cup of ice cubes
For the Marinade:
- Four teaspoons of freshly grated ginger root
- Two teaspoons ground garlic powder
- One and one-half tablespoons of natural honey
- Two tablespoons of softened unsalted butter
- Three tablespoons of coconut aminos
- Two tablespoons of pineapple juice from reserved fruit
- One-quarter teaspoon of fine sea salt
To Serve:
- Four rings of pineapple either fresh-cut or canned
- Finely chopped fresh cilantro for garnish
Instructions
- To begin, prepare the brining mixture by thoroughly dissolving the salt into warm water in a large bowl. Stir in the apple cider vinegar, brown sugar, and ice cubes. Submerge the pork chops in the brine and refrigerate for 30 minutes. After brining, rinse the chops under cool water and dry them with paper towels.
- For the marinade, whisk together grated ginger, garlic powder, honey, softened butter, coconut aminos, pineapple juice, and sea salt until fully combined. Set aside two tablespoons of the marinade to be used later.
- Coat each pork chop evenly with the prepared marinade and let them rest at room temperature for 15 minutes to absorb the flavors.
- In a large skillet set over medium-high heat, pour in the olive oil. Once hot, sear each chop for about three minutes per side, until a rich golden crust forms. Place half a tablespoon of butter atop each chop.
- Transfer the skillet to a preheated oven set to 400°F and roast for 5 to 10 minutes, or until the internal temperature of the pork reaches 145°F.
- Remove the skillet from the oven and allow the pork chops to rest for five minutes. Just before serving, drizzle the reserved marinade over the top for added flavor.
- Meanwhile, grill the pineapple rings for approximately four minutes on each side, or until lightly charred and warmed through.
- Serve the pork chops accompanied by the grilled pineapple rings and a generous sprinkle of freshly chopped cilantro.