I got inspired to make this dish while thinking about one of my favorite pizzas! I love the Hawaiian style pizza, I also love pineapple and pork! Pork can be a bit dry if not cooked properly, I also think brining it just takes it to a whole new level of taste and tenderness. Don’t overcook the pork, just a few minutes on each side is usually good, pending the thickness. Whenever I make something sweet like this relish using both pineapple and apricot jam I think it needs some spice to counteract the sweet. I am in love with this Calabria Chili paste, it is so good and just brings such flavor to everything you put it in! It does pack some heat, so pull back if you don’t want it too spicy! We like to sweat in our family while eating, well not really but we do like spice! You could even serve this relish over Flank steak or chicken if you are not a pork fan. I served this pork dish with roasted potatoes and broccoli, just a perfect summer dish! I usually use fresh fruit especially when in season, but I went with canned pineapple here because the juice is already there and you are cooking the pineapple down so canned is all good. Make this yummy, spicy dish your taste buds will be glad you did!
Brined pork chops with pineapple and Calabria chili relish
Ingredients
- Pork chop brine
- 4 pork chops, bone in or off
- 4 cups cold water
- ¼ cup brown sugar
- ¼ cup kosher salt
- 5 thyme sprigs
- 4 cloves garlic smashed
- Pineapple and Calabria chili relish
- 1 can pineapple rings, keep juice from can
- 1 tablespoon Calabria chili paste
- 1 teaspoon good apricot jam
- 1 teaspoon white wine vinegar
- 1 teaspoon Worcestershire sauce
- ½ a small red onion chopped small
- 1 tablespoon olive oil
- 1 tablespoon fresh squeezed orange juice
- Salt/pepper to taste
Instructions
Pork chop brine
Put all ingredients in Zip lock bag for at least 6 hours,
turning once to make sure all the chops are in brine.
Rinse chops with cold water , pat dry, let come to room temp
before cooking.
In large good skillet, can be cast iron or just a thick
bottom skillet, saute chops in olive oil just a few minutes on each side is
good pending the thickness of your chops or if they have a bone or no. Let
chops rest before serving, its best to make the relish first and let it sit for
awhile to marry all the flavors, then serve relish hot over chops.
Pineapple and Calabria chili relish
Heat sauce pan, pour in olive oil and add red onion, saute
for about 8 minutes or so till soft
Add the pineapple, cut in chunks, about half the can is
good, cook this for another couple minutes, then add some of the canned pineapple
juice, about two tablespoons.
Add in all the other ingredients and let cook for about
another 10 minute till all the flavors marry together, stirring regularly ,
remove from heat, let set room temp if serving that day, if not refrigerate,
Heat up right before serving.