murphyscreek
Veteran
Recipe
Ingredients
4 pork chops or cutlets (approx 1kg)
Ingredients For Marinade
!/3 fresh pineapple, peeled, cored, cut in to chunks
1/2 cup rum
1/4 cup light soy sauce
1/4 cup brown sugar
1 tsp ground black pepper
Ingredients For Salsa
2/3 fresh pineapple, peeled, cored, cut in to small cubes
1 red capsicum (bell pepper) deseeded cut in to small squares
1 red onion, peeled, chopped
1 green habanero chilli (pepper) cut to small squares
1 handful fresh coriander (cilantro) leaves chopped
Juice of one lime
Method
Place marinade ingredients in a processor or blender and process until blended.
Score the fat layer of pork with a sharp knife.
Place chops in a resealable bag with the marinade, mix well, and leave overnight.
Next day, in a bowl combine salsa ingredients, mix well and leave in refrigerator 1-2 hours.
Grill chops/cutlets over charcoal until cooked through.
Serve with salsa on the side.
