1/2 C 100% pineapple juice
2 T all-natural ketchup
2 garlic cloves, finely chopped
1/4 t ground ginger
4 pork loin chops, boneless
pineapple rings, canned, juice reserved
sesame oil
3/4 cornstarch (preferably non-GMO) + 3⁄4 tsp. water (combine to make
slurry)
1. Place soy sauce, pineapple juice, ketchup, garlic, and ginger in a medium bowl; stir to combine.
2. Place pork chops in a glass baking dish; top with soy sauce mixture. Flip pork; spread sauce to coat pork; cover.
Marinate in refrigerator for at least 1 hour and up to overnight.
3. Preheat grill (or broiler) to high.
4. Remove pork from marinade; reserve 1⁄4 cup marinade. Pat pork dry with paper towels; rub pork with ghee. Place on
grill (or broiler); cook for 3 to 5 minutes. Flip; cook an additional 3 to 5 minutes, or until a thermometer inserted
in the thickest part reaches at least 145° F.
5. While pork is cooking, place pineapple rings on grill (or broiler). Cook for 2 to 3 minutes; flip. Cook an additional
2 to 3 minutes, or until grill marks appear.
6. Remove pork from grill (or broiler); set aside.
7. Add reserved marinade to a saucepot over medium-high heat; bring to a boil. Reduce heat to low; gently boil,
stirring frequently.
8. Add sesame oil and cornstarch slurry; gently boil, stirring frequently, for 1 minute, or until sauce thickens. Remove
from heat.
9. Brush both sides of pork and pineapple with 1 Tbsp. sauce.
10. Cut chops in half; top each piece with 1 slice pineapple and 1 tsp. green onion. Discard leftover sauce.
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