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ribeye pineapple olive oil Serrano chiles green onions lime juice freshly squeezed fresh cilantro maple syrup salt salt brown sugar pineapple juice water
Viewed: 8 - Published at: 5 months agoIngredients
- 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
Method
- 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.
- 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.
- 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.
- Recipe courtesy of Bob Blumer, The Surreal Gourmet
