I know, I know... Pork again. I didn't plan my week very well. But... these pork chops were great! I got up this morning and prepared the marinade, so it would have ample time to cure. They were very tender and flavorful. Hope you enjoy! Recipe:
6 pork chops (about 1/2 in thick)
1/4 tsp. red chile flakes
1/2 tsp. ground black pepper
pinch sea salt (optional)
6 oz. 100% pineapple juice
2 cloves crushed garlic
1/2 C fresh cilantro, chopped
6 pieces bacon
Trim pork chops of all visible fat, and pound slightly. Sprinkle chile flakes, pepper, and salt over both sides of pork chops. Put in a ziplock bag. Put in crushed garlic and pour pineapple juice in bag. Let marinate for 6-8 hours. Preheat oven to 375 degrees. Wrap each pork chop with one piece of bacon and place in a baking dish. Sprinkle with chopped cilantro and any remaining pineapple juice. Bake, uncovered, for 45 minutes.
We served this with steamed zucchini (also sprinkled with a little cilantro) and some very simply baked sweet potatoes. Hope you enjoy... we did! I would definitely make this again. The pork chops would be great grilled, too. You could even omit the bacon?! Have fun with it... the pineapple juice is such a GREAT marinade ingredient (both a flavor enhancer and tenderizer)! Enjoy!!! :-)
2 comments:
the site looks amazing, Kelly!!
Trim the fat? That's just crazy talk! :) Seriously the best part of a pork chop is the fatty border.
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