Pork Chops in Pineapple & Ginger Sauce
6 pork loin chops, each about 2–3 cm thick
1 tbs oil
Salt and pepper to taste
1 medium pineapple, peeled and sliced
3 slices fresh root ginger
1 clove garlic
1 tsp sugar
1/4 cup red or white wine
Heat a grill over high heat. Brush the surface with a little oil and fry the pork chops for 3–5 minutes on either side. Season with salt and pepper. The cooking time depends on the thickness of the meat as well as your preference.
While the meat is cooking, blend half of the pineapple slices along with the garlic and ginger. Add a little water if necessary. Set aside.
Once the chops are done to your liking, lift the meat onto a serving platter or individual plates. Place the balance of the pineapple slices onto the pan. Pour the wine over the pan and the mixture will bubble and reduce to a slightly thicker sauce. Add the blended mixture, sugar and a little more wine or water. Reduce the sauce further. When it reaches the consistency of thin syrup, remove it from the heat. Pour over the chops and serve immediately.
Apricot is also very compatible with pork, but leave out the ginger if you use apricot instead of pineapple!Back to Top