A while back I cooked a Quintessential Pinoy Porkchop dish (porkchop marinated and cooked in soy sauce and calamansi)…I used the same marinade on two other porkchops with a certain twist. Here’s the second porkchop.
Pineapple & Honey Glazed Porkchop
What you need:
- 1 pc. Porkchop (marinating overnight in soy sauce & calamansi juice)
- 1 can/packet (200g or less) or cup (100 g) of Pineapple tidbits or chunks.
- 1 tbsp honey
1. Drain the sugar syrup from the can of pineapples into the porkchop marinade. Allow the sweetness of the pineapple to work its way into the porkchop. Let it sit for at least 15 minutes. An hour is ideal, you could also marinade it overnight. (Set aside the pineapple tidbits or chunks for the meantime)
2. In a skillet w/ oil, I fried the pineapple a little bit, just so it seals in the pineapple flavor. (I made sure there were caramelized bits.) Then remove the pineapple and set it aside.
3. Dunk the porkchop and some of the marinade in a skillet. Fry your porkchop. When it’s about 1-2 minutes away from being done, add a tbsp. (or 2) of honey, switch sides. The pan and the honey will burn a little, that’s ok.
3. Transfer the porkchop to your serving dish and top with the pineapple tidbits or chunks.
Porkchop the Second will undoubtedly be on the sweet side with some tanginess from the pineapple. Serve the porkchop with rice and side of steamed or buttered vegetables. (If you’re like me, I added a little bit of Knorr seasoning ang hot sauce) 🙂
Disclaimer: the marinating pork chop did not sit in my fridge for months! I cooked this way back but it’s only now that I was able to post the blog about it.