As soon as I wrote this recipe down, I wanted to do some dancing, shake my bom boms, or Eat some Chimichanga’s (which up to about 5 minutes ago, I thought was an alcoholic drink, not a burrito).
Anyway, this recipe was put together mainly for the whole fineapple, I mean pineapple that I need to use, which works splendidly well with pork. Like in my previous posts, I’ve used pineapple and pork often, so making a spicier recipe with a deliciously cooling tomato salsa and a side of tortilla chips, it was a no brainier for a quick dish during the week. This is spicy so little mouths may not appreciate the kick to the pineapple sauce. I marinaded the pork in the spicy pineapple marinade for 4 hours to give it an amazing flavour, but if you haven’t got time, the sauce works just as well with a quick 30 minute window.
Spicy Pork Chops
- Preparation: 10 minutes
- Marinading: 4-12 hours
- Cooking: 30 minutes
- 4 pork loin chops
- 1/4 pineapple, peeled and chopped, plus more for garnish later (I’m using fresh pineapple but tinned pineapple works just as fine. Make sure it’s in juice not syrup)
- 1 spring onion, chopped
- 1/2 onion, chopped
- 1/6 courgette, chopped
- 3 gloves of garlic
- 3 cloves of garlic
- 1 tbsp soy sauce
- 1 tsp chilli flakes
- Salt and pepper
- 1 tsp dried thyme
- 1 tsp cinnamon
- 1 tsp cumin
- 1.5 tbsp apple cider vinegar
Place all the ingredients apart from the pork chops into a food processor and process until well combined. Season well with salt and black pepper.
Place the pork in the marinade and refrigerate for 4 to 12 hours.
After the pork meat has marinated, and you’re ready to cook it, take it out of the fridge for 5-10 minutes before cooking.
Heat a wok with a little oil, and wait until the oil starts to heat up a little. Add the marinaded pork chops and marinade and cook for 20-25 minutes, turning occasionally. If the sauce looks a little clumpy, add 25ml cold water and stir. This will also made the marinade more saucier which you can serve later.
The tomato salsa is so quick and easy to make, just 5 minutes of your time!
Preparation: 5 minutes
- 1 pack of plum tomatoes, chopped
- Half a white onion, chopped
- 1 small garlic clove, chopped
- Half a lime, juice only
- A very small splash of white wine vinegar
- 1 tbsp dried coriander
- Salt and pepper to season
- 1 tsp mixed chilli flakes
- 1/4 red pepper, diced to garnish
In a food processor, add the onion, garlic, lime juice and pack of tomatoes and blitz. Had a small splash of white wine vinegar, mixed chilli flakes, dry coriander, and season well with salt and pepper.
Stir the mixture into a bowl or tub, cover and refrigerate until ready to be used.
I served this with salted tortilla chips, stir fry veggies and roasted garlic & thyme potatoes. Yum, yum and more yum. Let me know what you think.