Magazine article Sunset

Spice Up Pork Chops with Island Flavors

Magazine article Sunset

Spice Up Pork Chops with Island Flavors

Article excerpt

Cuban Pork with Pineapple

PREP AND COOK TIME: About 35 minutes

MAKES: 4 servings

NOTES: While the pork, pineapple, and onion marinate, cook rice and heat canned black beans to serve alongside. (Or, for more intense flavor, marinate the pork the night before.) Serve with coleslaw dressed with a white wine vinaigrette spiked with cumin seeds, chopped fresh cilantro, and minced garlic.

1/3 cup pineapple juice

¼ cup soy sauce

1 tablespoon firmly packed brown sugar

1 tablespoon vegetable oil

1 teaspoon ground ginger

½ teaspoon ground allspice

½ teaspoon hot chile flakes

½ teaspoon dry mustard

4 pork loin rib chops (3/4 in. thick, 6 to 8 oz. each)

12 ounces peeled and cored pineapple

1 red onion (8 oz.)

2 tablespoons chopped fresh mint leaves

Lime wedges

1. In a 1-cup glass measure, whisk pineapple juice, soy sauce, brown sugar, oil, ginger, allspice, chile flakes, and dry mustard to blend. Trim fat on pork chops to ¼ inch; rinse pork and pat dry. Place chops in a 1-gallon zip-lock plastic bag and add all but ¼ cup juice mixture. …

Search by... Author
Show... All Results Primary Sources Peer-reviewed

Oops!

An unknown error has occurred. Please click the button below to reload the page. If the problem persists, please try again in a little while.