Recipe Index

Serving count not stated for this recipe, so quantities are shown as written.

Ingredients

• For the Pork Chops:
• 4 bone-in pork chops (about 1 inch thick)
• 1 tablespoon olive oil
• 2 tablespoons unsalted butter, cut into 4 pieces
• Optional Brine (for extra juicy chops):
• ¼ cup kosher salt
• 4 cups warm water
• 2 tablespoons apple cider vinegar
• 2 tablespoons brown sugar
• 1 cup ice
• For the Marinade:
• 4 teaspoons freshly grated ginger
• 2 teaspoons garlic powder
• 1½ tablespoons honey
• 2 tablespoons butter, softened
• 3 tablespoons coconut aminos (or soy sauce)
• 2 tablespoons pineapple juice (reserved from canned pineapple)
• ¼ teaspoon sea salt
• For Serving:
• 4 pineapple rings (fresh or canned)
• Chopped fresh cilantro (for garnish)

Method

1. For the optional brine, stir the kosher salt and brown sugar into the warm water until dissolved, mix in the vinegar and ice, and add the pork chops. Brine for 30 minutes to 1 hour, then rinse the chops and pat them dry.
2. Whisk the ginger, garlic powder, honey, softened butter, coconut aminos, pineapple juice, and sea salt together in a small bowl until smooth.
3. Coat each chop evenly with the marinade and let it rest for at least 30 minutes, or cover and refrigerate for up to 4 hours.
4. Warm the olive oil in a skillet over medium-high heat and sear the chops for 2 to 3 minutes per side, until golden with slightly crisp edges.
5. Move the chops to a baking dish, lay a pineapple ring over each one, and top each ring with a piece of the butter.
6. Bake at 375°F for 20 to 25 minutes, until the pork reaches an internal temperature of 145°F.
7. Spoon the pan sauce over the chops, scatter chopped cilantro over the top, and serve them with rice or roasted vegetables.

Nutrition not computed — no serving count in the source recipe (per-serving values cannot be derived without one).