Spicy Pineapple Pork Chops with Ginger Garlic Spinach and Coconut Rice

Rye & Butter

4

Description: These unique pork chops turned out sweet, spicy and very juicy. Pairs well with Coconut Rice and Ginger Garlic Spinach
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Serves: 4
Time: 1 hour, 45 minutes (1 hour, 15 min prep, 30 min cook)
Ingredients:
(Ingredients and measurements subject to availability)

Pork Chops:

  1. 4 1 lb. Center cut bone-in pork chops
  2. Kosher Salt and Black Pepper*
  3. 1 cup pineapple juice from concentrate
  4. 4 garlic cloves, minced
  5. 1/4 cup soy sauce
  6. 4 tablespoons sesame oil, divided
  7. 1/4 small jalapeno, sliced
  8. Cilantro for garnish

Spinach:

  1. 3 tablespoons sesame oil
  2. 4 garlic cloves, sliced
  3. 3 inch piece of ginger, peeled and julienned
  4. 1 1/2 lbs baby spinach leaves, cleaned
  5. 2 tablespoons soy sauce
  6. Sesame seeds

Coconut Rice:

  1. 1 1/2 cups jasmine rice, rinsed and drained
  2. 1 (14 oz) can coconut milk
  3. 1/3 cup sugar
  4. 2 teaspoons kosher salt*

*Not provided:
Salt and pepper
Equipment:
Pots and pans
Plastic bag for marinade

Instructions
:

Pork Chops:

  1. Season pork with salt and pepper on both sides.
  2. Mix pineapple juice, garlic, tamari, 2 tablespoons sesame oil and jalapeño in a plastic bag. Add pork chops and turn to coat. Chill for a minimum of 1 hour and maximum up to 1 day. 
  3. Remove pork from marinade, letting excess drip off. Heat remaining sesame oil over medium-high heat in a large skillet. When pan is hot add pork chops and cook 3 minutes on the first side. Flip and cook on the other side for 3 minutes.
  4. Transfer to a plate and garnish with cilantro. 

Spinach:

  1. Heat sesame oil in a large skillet over medium heat. Add garlic and ginger cook until soften about 3 minutes.
  2. Add spinach and cook until the spinach is slightly wilted.
  3. Add soy sauce to taste and continue cooking, just until the spinach has all wilted. Season to taste with salt and top with sesame seeds.

Coconut Rice:

  1. Rinsing rice is a key step to fluffy rice. Add rice to strainer, run water over rice until the water runs clear. At the start of rinsing the water will appear very cloudy.
  2. Combine rice, coconut milk, sugar, salt, and 2 cups water in a medium saucepan
  3. Bring just to a boil, stirring to dissolve sugar, then cover and reduce heat to low. Stirring occasionally.
  4. Cook until rice is tender and liquid is absorbed, 25-30 minutes. Fluff rice with a fork; cover and let sit for 10 minutes.

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