Grill up this surprising combination of flavors and sit back to enjoy the compliments.
Photo by Gwénaël Le Vot
SERVES 4
Pork Chops
¼ cup tamari (unsalted soy sauce)
¼ cup rice vinegar
2 tablespoons brown sugar, packed
4 1-inch, bone-in pork chops
Kosher salt
1 teaspoon chipotle chile pepper
1 tablespoon olive oil
¼ cup fresh chopped cilantro, for garnish
2 jalapenos, thinly sliced, for garnish
Broccoli
4 cups broccoli florets
2 tablespoons garlic olive oil
Kosher salt
Fresh ground black pepper
¼ teaspoon red pepper flakes, optional
Pineapple
1 tablespoon olive oil
1 teaspoon maple syrup
1 pineapple, peeled, cored and cut into ½-inch slices
In a small bowl, combine tamari, vinegar and brown sugar. Rinse and pat dry chops and place in a large zip-close plastic bag. Put bag into a large bowl. Pour half the marinade over the chops and seal bag. Turn bag several times to coat chops completely. Refrigerate overnight or at least 1–2 hours. Reserve remaining marinade, cover and chill.
Bring pork chops and reserved marinade to room temperature. Preheat grill to medium; oil grates. Remove chops from overnight marinade and discard the marinade. Season chops lightly with salt and chipotle, and sprinkle with oil. Grill chops, turning and brushing occasionally with the marinade, until cooked through, 6–8 minutes or until interior reaches 140 F on an instant-read thermometer. If chops are cooking too fast, lower heat to medium or move to indirect heat. Remove and keep warm until serving. When ready to serve, garnish chops with cilantro and jalapenos.
In a large bowl, toss broccoli with oil, salt and peppers. Transfer to a grill basket and cook, shaking occasionally, for 8–10 minutes until tender. If you do not have a grill basket, place a large sheet of foil on grill and cook on top of the foil. Remove and keep warm.
In a small bowl, combine oil and syrup. Place pineapple on grill and brush with half of the sauce. Cook 2–3 minutes; turn and brush with remaining sauce and cook until grill marks form on both sides.
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