Maybe I am a Pineapple Princess....
It all started when I was walking through Sack n Save in downtown
Being a person that finds it difficult to pass up a true bargain I decided to pick up a couple of fifty cent pineapples. Normally I buy white pineapples that come over from Maui. A woman a the Farmer's Market brings them once a week. BUT those white pineapples come at a hefty price, usually about $7 each, so doing the math did not take long for me. Dole Gold would do just fine this week.
Another great thing about pineapples is that every one you buy gives you more pineapples. Yes, that is if you live in the right climate. I just twist off the top, strip the leaves about one inch from the bottom and put it in a glass to root. My studio has a window sill filled with rooting pineapple starts. Once roots are developed you just plant and wait about 18 months for your own sweet juicy pineapples!
Now what? Hmm... let's see if they have some big juicy pork chops to go with the pineapples! They had local range fed pork chops which I scooped up and I made my way home with my pineapples and pork chops, my head was spinning just thinking or what I might do with them.
Last Sunday at Scuba Sunday, my friend Carey had just given me a bag of Cuban Sour Oranges, or Orange Lemons as they call them here. She has an abundance of them and Carey always loves to share much to the delight of our dive club and Cooking Club. I decided to juice the Sour Oranges and make a marinade for the pork chops and then do a Pineapple Salsa to top them.
Here is the resulting recipe which us easy and very Ono (GOOD in Hawaiian):
Pork Chops in Sour Orange Marinade with Pineapple Salsa
- 1/4 teaspoon lime zest
- 2 Sour Oranges or Limes juiced
- 2 inch piece of ginger chopped
- 2 tablespoons honey
- 1 small shallot, chopped
- 1 serano pepper, chopped
- 3 garlic cloves, chopped
- 1/2 cup olive oil
- 1/4 teaspoon Sea Salt
- 1/2 pineapple, diced and cored, juices reserved
- 1 ripe tomato, diced
- 1 clove of garlic finely minced
- 1/2 red onion, minced
- 1/2 cup chopped cilantro
- 1 red jalapeno, diced (or green if you can't find red)
- 1 tablespoon chopped cilantro leaves
- 1 sour orange, juiced (or lime if you cannot find sour oranges)
- Salt and pepper
- Bone-in, center-cut pork chops (this recipes makes enough for four, but you can adjust it)
For the marinade:
Blend all the ingredients in a large bowl. Place in a resealable plastic bag and add the pork chops. Marinate in the refrigerator for up to 3 hours.
For the salsa:
Mix all the salsa ingredients in a medium bowl. Taste for seasoning. Set aside for 10 minutes for flavors to meld.
Preheat grill to medium heat.
Remove chops from marinade. Grill for 5 minutes per side for a medium rare and 8 minutes for medium. Remove chops from grill and let rest 10 minutes before slicing.
Spoon on salsa.
Spoon on salsa.
*note... this salsa and marinade could also be used with fish & chicken.