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4 organic pork chops
Salt and pepper
1 tbsp sesame oil
125ml pineapple juice
2 small red chillies, finely sliced
1 medium ripe pineapple, peeled, diced
Lettuce leaves

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.


Dry fry the chops for 5-8 minutes on each side, depending on thickness. Season with salt and ground black pepper, drizzle with the oil and keep warm.

Stir the pineapple juice into the meat juices in the pan. Then add the chillies and bring to the boil. Cook for 1-2 minutes.

Season with salt, and serve the chops on warmed plates. Drizzle with 1-2 tbsp of the sauce and top with pineapple pieces. Serve with fresh lettuce leaves.