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Monday, June 11, 2012

Hawaiian Pork Chops with a Spicy Pineapple Juice Reduction

I know, this recipe may look like it's got a lot going on, but trust me, the extra step of brining is well worth it.  I have learned, over the last year or so, that brining really, truly helps keep the pork nice and moist, even if you happen to accidentally over cook it just a bit.  What happens is the salt in the brine helps proteins in the meat coagulate, which in turns traps water molecules and holds them during the cooking process - this prevents the meat from dehydrating.   Oh, sure, you can skip that step if you really, really want to and just go right to the marinade, you'll still get a yummy tasting pork chop, but make sure you are more aware of the cooking time.  Over cooking leads to dry pork and no amount of pineapple juice reduction will save that :)

Hawaiian Pork Chops with a Spicy Pineapple Juice Reduction
Pork recipe adapted from
Reduction recipe created by Jenn's Food Journey
- Serves 2 -
Printable Recipe 
2 boneless pork loin chops
For the brine -
4 cups water
1 Tablespoon salt
1 Tablespoon granulated sugar
1 teaspoon minced garlic
1 teaspoon red pepper flakes
For the marinade -
5oz pineapple juice
2 scallions, chopped
1/4 teaspoon ground ginger
1 Tablespoon soy sauce
drop of sesame oil
1 Tablespoon brown sugar
1/4 teaspoon pepper
For the reduction -
6oz pineapple juice
1 teaspoon soy sauce
1 teaspoon brown sugar
1/2 teaspoon red pepper flakes

In a large measuring cup, combine all the ingredients for the brine.  Place the pork chops in a resealable bag or large bowl and pour the brine over it.  Seal/cover and place in refrigerator for 2 hours.  Remove from brine and thoroughly rinse the pork under cold water and pat dry.

Mix together all the ingredients for the marinade.  Place the pork in another resealable bag and pour the marinade over it.  Seal and again, place in refrigerator for 1-2 hours.

To make the reduction:  In a small saucepan, over medium heat, add all the reduction ingredients.  Bring to a boil and reduce heat to low.  Simmer until the juice has been reduced and thickened.  Remove from heat and allow to cool.

Preheat grill to 375 degrees F.  Remove the pork from the bag and discard the marinade.  Place the pork on the grill and grill for about 5-8 minutes per side or until the internal temperature reaches 140-145 degrees F.  Remove from grill and allow to rest for 5 minutes.  Serve with reduction sauce and enjoy!

One Year Ago:  Grilled Pork Lettuce Wraps
Two Years Ago:  Herb Marinated Chicken


Becki's Whole Life said...

I agree with you on the brining - esp. with pork. This sounds absolutely wonderful. I love the sweet spice. I keep saying I need to do some pork chops to mix things up a bit and now you have definitely inspired me!

StephenC said...

As you know, brining makes my heart go pit-a-pat. Also, I love pineapple.

Mary said...

This sounds great and your brine recipe is perfectly simple! I'm going to try this one. Thanks!

Cranberry Morning said...

That sounds absolutely delicious, and I know about overcooking pork. I'll do the brining technique next time.

Yenta Mary said...

Each step is important, and it's not complicated - just plan ahead for pineapple pork perfection!

Carla said...

Yummy! Plan to try this recipe this week.

At Anna's kitchen table said...

That sounds and looks so yummy. I've never tried brining meat...

Lea Ann said...

I don't buy those thick pork chops because they're always tough. Look forward to brining and enjoying this delicious spicy pineapple recipe. Sounds wonderful. Pinned

Chris said...

'ark 'ark 'ark

These chops earned my "seal of approval" :)