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Spicy Pineapple Pork Chops
...in your mind.
Spicy Pineapple Pork Chops

Spicy Pineapple Pork Chops

Makes 2 to 4 chops

Ingredients

Brine

  • 2 cups water
  • 1/4 cup kosher salt
  • 2 tablespoons brown sugar
  • 12 black peppercorns
  • 2.5 cups ice
  • Up to 4 thick, bone in pork chops - 1/2 to 3/4 pound each should do it

Glaze

  • 1 stick butter
  • 1/3 cup brown sugar
  • 3 tablespoons Cointreau (orange liqueur) or Grand Marnier or even orange juice, for a still delicious addition of orange without the booze
  • 5 ounces canned, crushed pineapple
  • 1 tablespoon garlic paste
  • 1 tablespoon chipotle chili powder
  • 2 tablespoons rice vinegar
  • Kosher salt & pepper to taste
  • 1 tablespoon cornstarch
  • 2 tablespoon water
  • Neutral oil

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Directions

Brine

  1. Put water, salt, sugar & peppercorns in a pot over medium heat, stir until the salt is melted, then kill the heat and add ice
  2. When cooled, put chops in a container and cover with the brine up to 24 hours

‍Glaze

  1. Combine all glaze ingredients except cornstarch and water in a small pot over medium heat and mix well
  2. Let simmer 5 minutes, then stir the cornstarch and water together and stir into the glaze - let thicken then remove from heat and set aside

Cook

  1. When ready to cook heat grill to medium high, lightly oil chops and season with salt & pepper
  2. Put on the grill and cook about 4 minutes, then flip - once each side has good grill marks start basting with the glaze
  3. Continue cooking, turning and brushing with the glaze until 140 degrees, remove and let rest 5 minutes before serving

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