The other day, a pineapple unexpectedly showed up in our kitchen, and after cutting it up and enjoying munching on some of the juicy morsels, we decided we wanted to cook with it. Thinking back to our Spicy Pineapple Pork Burgers, we knew that pineapple and heat go well together…and that the spicy fruitiness goes really well with pork. One learning we had was that it’s critical to ensure that your habanero powder (or whatever hot chili component you’re using) shaker is set to sprinkle, and not pour.
We served our pork with Roasted Baby Potatoes and a side salad. That said, we think this would also go very well with Coconut Cauliflower Rice!
Time: 25 Minutes
Ingredients:
- Pork Chops. We used bone in, but boneless will work as well.
- Fresh Pineapple (although canned will do in a pinch)
- Habanero Powder. Cayenne or Red Pepper Flakes can fill in if you need.
- Honey or Honey Crystals
- 1 Tablespoon Corn Starch, and 1 Tablespoon Warm Water
- Optional: Chives
Method:
- Sprinkle a little salt on the tops and bottoms of your pork chops, and set aside.
- Cut up your pineapple, and puree it in a blender. Pour into a saucepan.
- Add some habanero (or cayenne/red pepper flakes) to your pineapple as well as some honey or honey crystals. Bring to a low simmer.
- Heat some oil in a cast iron pan, and when it’s hot, place your pork chops in. Sear for about 5-6 minutes, flip, and cook the other side for another 5-6 minutes. Continue to cook until your pork reaches an internal cooked temperature of 155-165 degrees F.
- As your pork finishes, mix your corn starch and warm water together in a small cup. Stir to fully incorporate, and then pour into your pineapple sauce to thicken.
- Plate your pork, top with your spicy pineapple glaze (when it’s to your desired level of thickness), devour, and enjoy!
