Chop Chop, Pork Chop Recipe

Name: Chop Chop, Pork Chop
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 bone-in ribeye (rib) pork chops 12-oz each, 1 1/2-inches thick; 1/2 fresh pineapple peeled, cored and cut into 4 long pieces; 2 tablespoons olive oil; 2 serrano chiles OR jalapeno chiles, thinly sliced; 4 green onions small, thinly sliced; 3 tablespoons lime juice freshly squeezed; 2 tablespoons fresh cilantro finely chopped; 2 tablespoons maple syrup; 1/2 teaspoon salt; 2 tablespoons salt; 2 tablespoons brown sugar packed; 6 ounces pineapple juice 3/4 cup; 1 cup water

Servings: persons

4 bone-in ribeye (rib) pork chops 12-oz each, 1 1/2-inches thick
1/2 fresh pineapple peeled, cored and cut into 4 long pieces
2 tablespoons olive oil
2 serrano chiles OR jalapeno chiles, thinly sliced
4 green onions small, thinly sliced
3 tablespoons lime juice freshly squeezed
2 tablespoons fresh cilantro finely chopped
2 tablespoons maple syrup
1/2 teaspoon salt
2 tablespoons salt
2 tablespoons brown sugar packed
6 ounces pineapple juice 3/4 cup
1 cup water

1
For brine, stir together 2 Tbs salt, brown sugar and 1 cup water in small saucepan. Bring to boil, stirring occasionally, until salt and sugar are dissolved. Remove from heat. Stir in 3 cups cold water and pineapple juice; let cool. Place pork in large, resealable bag. Pour brine mixture over pork; close bag to seal. Turn bag to evenly coat pork with brine. Refrigerate for 3 hours, turning bag occasionally.
2
Remove pork from brine; discard brine. Pat pork chops with paper towels, then brush with olive oil. Prepare a medium-hot fire in grill. Grill chops, uncovered, over direct heat for 12-16 minutes or until internal temperature of pork reaches 145 degrees F, turning chops over halfway during grilling. At the same time, grill pineapple (if fresh pineapple is unavailable, use a 20-oz. can crushed pineapple, drained (do not grill)) until slightly golden and caramelized, turning over often. Transfer chops to cutting board. Loosely cover with foil; let rest for 10 minutes.
3
Meanwhile, for salsa, finely chop pineapple. Place chiles, pineapple, green onions, lime juice, cilantro, maple syrup and salt in medium bowl. Gently toss until mixed. Serve salsa with chops.
4
Recipe courtesy of Bob Blumer, The Surreal Gourmet

429

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 4 bone-in ribeye (rib) pork chops 12-oz each, 1 1/2-inches thick, 1/2 fresh pineapple peeled, cored and cut into 4 long pieces, 2 tablespoons olive oil, 2 serrano chiles OR jalapeno chiles, thinly sliced, and more.

Yes, Chop Chop, Pork Chop falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chop Chop, Pork Chop

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions