- serves 4 people
- preparation 5 minutes
- cooking 15 minutes
- difficulty Easy level
Ingredients
- 4 pork loin chops on the bone
- 60 ml (¼ cup) soy sauce
- 125 ml (½ cup) pineapple juice
- 2 tbsp soft brown sugar
- 1 tbsp extra virgin olive oil
- ½ pineapple, peeled and cut into thick chunks
- thinly sliced red onion, soaked in iced water, to serve
- rocket leaves, to serve
Standing time: 1 hour
Instructions
- Combine the pork with the soy sauce, pineapple juice and sugar and set aside for 1 hour.
- Heat a large frying pan over medium-high heat and add the oil. Remove the pork chops from the marinade, reserving the marinade in the bowl. Fry the pork on both sides until well browned and nearly cooked through. Remove from the pan and set aside.
- Fry the pineapple until caramelised on both sides and remove from the pan. Add the marinade to the pan and simmer until reduced to a sticky glaze. Return the pork chops and pineapple pieces to the pan and cook for a few more minutes, turning to coat until cooked through.
- Serve with the rocket leaves and sliced red onion.
Photography by Adam Liaw.
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Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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