Friday, November 27, 2009

Pork Chop Pineapple Juice Marinade

Ahhh pineapple juice. Poor pineapple juice. I don't know whether to high five you or just shake my head.

When I typed pineapple juice into google to seach for a marinade, out of the top 5 suggested searches, three of them were about whether pineapple juice makes a certain bodily fluid taste "better". Really? Are there THAT many people googling that?


Surely, there's more to pineapple juice than that. It's acidic and sweet, perfect for a marinade. I couldn't find anything that I liked online so I turned to Joy of Cooking and perused the section on marinades for some ideas and made up the following, adapting a citrus marinade. I named it after a lyric in the B-52's song, Stobe Light. oooo-waaaaaah!



"I'm Gonna Kiss Your Pineapple!" Pork Chops
Ingredients
4 ea pork chops, 1" or more thick

marinade
1/4 cup oil
1/4 cup pineapple juice
1.5 tablespoons red wine
1/4 cup parsley, fresh chopped
1 tablespoon tarragon, fresh chopped
1 teaspoon kosher salt
1 teaspoon black pepper, ground
1/4 cup red onion, diced

slaw
1/4 ea bell pepper, very thin sliced
1/4 ea red onion, very thin sliced
2 tablespoon rice wine vinegar
1/2 teaspoon red pepper flakes

Instructions
Whisk oil into the wine & pineapple juice. Mix in remaining marinade ingredients. Marinade chops for 4-6 hours.

Remove chops from marinade and grill over direct heat at 450-500f for about 4 minutes a side (rotate 90 degrees half way through each side to get nice grid marks).

Check internal temp with an instant read thermometer and pull at 145f. If not done after the 8 minutes, switch to indirect heat and finish roasting until 145f.

Top with the onion/pepper slaw.

I was worried how the flavors would work since I really didn't know what I was doing. But not only the the marinade keep the pork juicy during the high temp cook, it tasted great. And the slaw isn't just a garnish. The flavors bring a little sweet/sour to the party and completed the dish. We'll definitely make this one again.

Christmas Gift Idea: If you have a griller on your shopping list, consider getting them a grilling pan like this one for under $20. They are great for doing veggies like the asparagus I did tonight.


TIP: Layer your flavors. Notice how two of the lemons pieces have been squeezed in the pic but two haven't? I did the first two over the asparagus at the beginning while I let the other two grill. As the pan came off, I squeezed the grilled ones over the asparagus. In theory the high temps help caramelize the sugars in the lemon and give the second dose a different taste. I saw that on Flay or Florence and it made sense to me.

Asparagus is high in iron. Apparently it is high in irony too.

17 comments:

  1. The marinade sounds great and so does the slaw. Thanks for the recipe. Do you drink the juice to improve the taste of the bodily fluid or do you need to marinade the appropriate body part as well |-)?

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  2. Pineapple and pork work so well together. It just does not get the respect that it deserves. That looks soooo delicious.

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  3. As usual, these all look terrific!

    I use my grill pan alot. Best use for me is a q quick kebob without the skewer... Everything cooks like it was kebobbed, but a tenth of the prep time. You lose the presentation look, but sometimes my wife and I are in the mood for a ...quickie (meal).

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  4. I know that garlic makes that very same body fluid taste horrible. Otherwise its just fine. Johnson milkshake I call it.

    Sound like a great marinade.

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  5. Your pork chops look heavenly. Lovely photo too. I like the grilled lemons too. Grilling the lemons just gives them a wonderful new flavor. I like the fat asparagus better than the skinny ones too. Glad to see you survived Black Friday. Have a great weekend.
    Sam

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  6. Looks excellent- added to my meals to try soon list

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  7. They are finding adding lemon juice or others for that matter to food when drinking wines that are not suppose to pair well, are making them more palatable...your food looks damn good as usual and I want some...I used to cook with pineapple more, but not sure why I strayed...

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  8. I caught the B-52's reference right away! Great name for a recipe.

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  9. Pineapple juice seems like a very sesnible way to improve the flavor of ... your pork chop. GREG

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  10. Sounds really yummy Chris! I love fruity flavors with pork, it just work so well!
    I have one of those grilling pans too - I can vouch for it's greatness! it's perfect for the smaller veggies that can't easily be put directly on the grill without losing a few, and it's great for things you might normally do on kabobs without the hassle of putting the kabobs together - of course the presentation is different but for a quick family meal it's a real winner! Great for shrimp too but I know you don't want to hear about that ;-)

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  11. Gorgeous pork chop pic...wowza!! And REALLY!? How in the world are those the top choices...crazy.

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  12. Well I had no idea of all the uses of pineapple juice. I'm definitely going to try the marinade!

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  13. ok, now I have two marinades I want to try for porkchops. Love the B52 reference, and surely there's some sort of pun or joke using the google search topic and Love Shack.

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  14. cracking up about the benefits of pineapple juice!! thats a new one!!
    In regards to asparagus...I asked the man to grill some once (only once)...they ended up on the coals.

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  15. This site really IS all about food porn! Not in that order :)

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  16. This recipe looks great! can't wait to try it. Although, I'm sure we're all a little hesitant to call it a "marinade" after seeing what came up in your google search. Egads! lol

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