PINEAPPLE PORK CHOPS

PINEAPPLE PORK CHOPS

4 Canadian pork chops

1 14 oz can (398 mL) pineapple chunks

2 tbsp soy sauce

1 tsp (5 mL) fresh ginger, chopped

2 clove garlic, minced

2 green onions, chopped

Pineapple Relish

reserved pineapple chunks

½ jalapeno pepper, seeded and finely chopped

1. Drain pineapple; put chunks and juice in separate containers. Process juice, soy sauce, ginger, garlic and green onions in a food processor or blender, or chop everything very finely. Marinate chops, refrigerated, in this mixture in a sealed plastic bag or glass baking dish for 4 hours to overnight.

2. Grill: Pre-heat grill to medium. Remove chops and wipe dry; discard marinade. Grill chops, turning once, for about 10 minutes, depending on the thickness, or until chops are just cooked. Serve chops with Pineapple Relish.

2. Pan fry: Heat vegetable oil in a large skillet on medium heat. Add pork chops. Cook for about 8 minutes for the first side, or until it gets a nice brownish color. Flip the pork chops and cook another 8 min on this side, or until pork chops are completely cooked through. Serve chops with Pineapple relish

Pineapple Relish

Combine all ingredients in a medium bowl. Cover and refrigerate for up to three days. Serve at room temperature or chilled. Add cilantro on top when served.

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