Grilled Pork Chop with Pineapple & Jalapeño Sauce
Sink your teeth into a juicy pork chop smothered in this sweet and tangy pineapple and fiery jalapeño sauce.
35 mins
Easy
4
What you’ll need
INGREDIENTS
- 4 SunPork Fresh Foods Pork Chops
- 3 SunPork Fresh Foods Bacon Rashers, diced
- 250g pineapple, diced
- 2 jalapeños, diced + extra to garnish
- 2 eschalots, diced
- 3 garlic cloves, crushed
- 2 Tbsp. white vinegar
- 1 Tbsp. lime juice
- 1 tsp. salt
- 400g Brussels spouts, halved
How to make it
- Add pineapple, jalapeño, eschalots, garlic, lime juice, vinegar and salt to a blender and process until smooth, then set aside.
- In a fry-pan over med-high heat, cook steaks using the 6-2-2 method (6 mins one side, 2 mins on the other side, then rest for 2 mins), and baste with pineapple and jalapeño sauce while cooking.
- While steaks are cooking, use a clean fry-pan to grill bacon until crispy, then remove from the pan and set aside. Add Brussels sprouts, and fry in the bacon oil for 10 mins or until tender and starting to crisp around the edges. Remove sprouts, then lightly grill sliced whole jalapeño for a garnish.
- In a large bowl, add bacon and Brussels sprouts, then season to taste and set aside.
- To serve, place pork chops on serving plates and arrange Brussels sprouts on the side. Dollop fresh sauce on top and and garnish with the grilled jalapeno.
- Serve and enjoy!
