You Won't Believe This Grilled Pineapple Pork Chop Recipe!
Grilled Pork Chops with Pineapple Rum Sauce. How could you possibly go wrong with a title like that? To make this masterpiece, we started with bone-in duroc pork chops. After soaking those glorious hunks of meat in a homemade brine overnight, we made the pineapple rum sauce and grilled the chops on our Weber grill with a vortex insert. The results were amazing!
Things to know:
How long do you grill pork chops for?
It really depends on the method you are using. regardless of the method, you are shooting for an internal temperature of NO MORE than 145F. That means you need to pull them off the grill at 138-140F, because the temperature will continue to rise as your pork rests. Utilizing the vortex, this cook took us 15 minutes from the time the chops hit the grill until we pulled them for resting.
How do you cook pork chops on the grill without drying them out?
We combat the dryness two ways during this cook. First of all, we utilized a brine to maximize the initial moistness. Then we grilled at a high heat to quickly seal in those glorious juices.
What does the Weber vortex do?
By directing the heat of the coals straight up and placing your meat around the perimeter of the grill, you have effectively created a 464F Air Fryer…with smoke flavor!
What is so special about Duroc pork?
This American breed of domestic pig is known for it’s superior flavor and tenderness, primarily due to its high degree of marbling (intramuscular fat).
What are the pros and cons to a Weber kettle grill?
The pros: affordable, versatility, produces great flavor.
The cons: not suitable for cooking for large amounts of people and less convenient than gas due to set-up time for the coals, and it requires much more attention for proper temperature control.
Ingredients
Tajín Brine:
4 cups water
½ bottle Tajín
¼ cup salt
¼ cup brown sugar
⅛ cup fresh mint leaves
6 cloves garlic (slightly crushed)
Pineapple Rum Sauce:
2 cups pineapple (finely diced)
¼ cup rendered pork fat (or oil if you can’t find it)
¼ cup honey
1 T soy sauce
¼ cup brown sugar
½ cup white rum
1 T fresh mint (finely chopped)
1 T Tajín Original
6 bone-in pork loin chops (duroc pork if you can get it)
1 bottle Tajín Original
1. The day before, combine all your brine ingredients into the stock pot. Heat it on low-medium to let those flavors infuse while the sugar and salt dissolve. Let it cool to at least room temperature.
2. In a lined container (we used The Briner Bucket) add your pork chops and brine, seal the container and store in the refrigerator overnight (or up to 14 hours).
3. On the day of the cook, cook your diced pineapple in a saucepan with your rendered pork fat over medium-high heat. Once the pineapple starts to soften and brown, drizzle in your honey and stir in the soy sauce until it’s fully combined. Add your brown sugar in and cook until you notice your sauce starts to thicken and the sugar is fully dissolved. Now for the fun part—add the rum, fresh mint, and a little more Tajín. Let it simmer and reduce until you have a thick, rich sauce that’s as delicious as it smells.
4. When you’re ready to cook, remove your pork chops, pat dry and season them generously with Tajín.
5. On a grill, cook your pork chops over medium-high heat until they hit an internal temperature of 140F.
6. As your pork chop nears its final minutes of cooking, gently brush your pork chops with your sauce, then remove them from the heat and then let is rest until its ready (at least 10 minutes).
7. Serve your pork chops with the sauce and enjoy the mass amounts of compliments coming your way! ENJOY!
Equipment used:
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