Chinese New Year is just around the corner and most of my friends are showing off or documenting the festival classic – how to make pineapple tarts on social media. With a bit of pressure, I can only participate in this joyful season by errm making pineapple pork chops? Don’t get me wrong, I love eating this diabetic buttery mini pastry but at the same time I also possess no baking skills and minimal patience, soooo making pineapple pork chops is definitely easier and anxiety-free. And as for this porky recipe, just round out the dish with any fresh salad.
4 pork chops
1/2 pineapple, cut into chunks (fresh or canned)
1 clove of garlic, peeled & chopped finely
2 tablespoons of soy sauce
1 tablespoon of fish sauce
1 teaspoon of brown sugar
(B) The other 1/2 pineapple, peeled, cored & cut into rings
Marinade everything together in (A). Squeeze the pineapple chunks to get the juice when marinade. You can marinade a day before or up to 6 hours. When ready to cook, remove the pork chops from the marinade. Grill the pork chops and pineapple rings (B) or cook in a non-stick skillet. Once chops are cooked through, transfer to a plate together with the pineapple rings. Serve with salad on side.