Coconut Crusted Pork Chops With Warm Pineapple Salsa Recipes

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OVEN-BAKED PINEAPPLE PORK CHOPS



Oven-Baked Pineapple Pork Chops image

Make and share this Oven-Baked Pineapple Pork Chops recipe from Food.com.

Provided by ratherbeswimmin

Categories     Pork

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 7

1 (8 ounce) can pineapple slices, drained with juice reserved
2 tablespoons soy sauce
1/2 teaspoon ground ginger
1/2 teaspoon garlic powder
4 pork loin chops
1/3 cup Italian seasoned breadcrumbs
1 teaspoon paprika

Steps:

  • In a shallow bowl, combine 4 tablespoons pineapple juice, soy sauce, ginger, and garlic powder; add pork chops; turn once to coat.
  • Marinate in the refrigerator for at least 4 hours.
  • In a pie pan, toss the bread crumbs and paprika.
  • Dredge pork chops in bread crumb mixture, coating both sides.
  • Place pork chops in an ungreased 13x9 inch baking pan; bake in a 350° oven for 25 minutes.
  • Turn pork chops; place one pineapple slice on each pork chop; bake 25 more minutes; serve warm.

PORK CHOP WITH PINEAPPLE SALSA



Pork Chop with Pineapple Salsa image

Let some sunshine into your weeknight with skillet-seared pork and a spicy tropical topping.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 20m

Number Of Ingredients 9

1 cup pineapple chunks
1/2 small red onion, halved and thinly sliced
1/2 to 1 jalapeno chile (ribs and seeds removed, for less heat), thinly sliced
1 tablespoon honey
1/4 cup fresh cilantro, chopped
Coarse salt and ground pepper
1 tablespoon vegetable oil, such as safflower
1 bone-in pork loin chop (8 to 10 ounces)
1 teaspoon all-purpose flour

Steps:

  • In a medium bowl, combine pineapple, onion, jalapeno, honey, and cilantro. Season with salt and pepper; set salsa aside.
  • In a skillet, heat oil over medium. Season pork with salt and pepper; dust with flour. Cook until browned on both sides and opaque throughout, 3 to 4 minutes per side. Serve pork topped with pineapple salsa.

Nutrition Facts : Calories 503 g, Fat 23 g, Fiber 3 g, Protein 34 g

PORK AND PINEAPPLE COCONUT CURRY



Pork and Pineapple Coconut Curry image

This is ideal for a quick supper. The heat of the curry balances out the sweetness of the pineapple.

Provided by mell_2

Categories     Thai

Time 35m

Yield 4 serving(s)

Number Of Ingredients 9

1 (14 ounce) can coconut milk
2 teaspoons Thai red curry paste
14 ounces pork loin, trimmed and thinly sliced
1 tablespoon Thai fish sauce
1 teaspoon palm sugar or 1 teaspoon light brown sugar
1 tablespoon tamarind juice, make by mixing tamarind paste with warm water
2 kaffir lime leaves, torn
1/2 medium pineapple
1 fresh red chile, seeded and finely chopped

Steps:

  • Begin by pouring the coconut milk into a bowl and let it settle so that the cream rises to the top; scoop the cream into a measuring cup. You should have roughly 1 cup of cream; if you need a little more, add some of the coconut milk.
  • Bring the cup of coconut cream to a boil in a large pan and then cook it for about 8 minutes, or until the cream separates, stirring frequently to prevent it from sticking to the bottom of the pan.
  • Peel and chop the pineapple. Then, ladle a little of the coconut cream into a bowl and stir in the red curry paste. Return the mixture to the pan and stir until well mixed. Continue to cook for 3 minutes, stirring occasionally until the paste is fragrant.
  • Add the sliced pork and stir in the fish sauce, sugar, and tamarind juice. Stirring constantly, cook for 2 to 3 minutes, until the sugar has dissolved and the pork is no longer pink.
  • Add the remaining coconut milk and the lime leaves and return the mixture to a boil and stir in the pineapple. Reduce the heat and simmer gently for 3 minutes, or until the pork is fully cooked. Sprinkle over the chili and serve immediately.

Nutrition Facts : Calories 444.4, Fat 32.5, SaturatedFat 21.1, Cholesterol 60, Sodium 442.8, Carbohydrate 17.3, Fiber 3.3, Sugar 12.6, Protein 23.4

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