The sweet and tart, fruity flavours of this marinade complement the saltiness of pork beautifully. In fact, it’s so good that you’ll be coming back for seconds – and thirds – and fourths.
- 1 ½ cups unsweetened pineapple juice
- 3 onions, white parts sliced into thin rounds
- 3 tablespoons fresh ginger root, peeled and minced
- 3 tablespoons soy sauce, reduced-sodium
- 2 tablespoons Asian sesame oil, dark
- 2 tablespoons light brown sugar
- ¾ teaspoon black pepper, freshly ground
- ½ teaspoon coarse salt
- Whisk together soy sauce, 3 tablespoons oil, the ginger, sugar, chopped onion, and ½ teaspoon pepper.
- Arrange pork chops in a baking dish. Reserve 3 tablespoons marinade, and pour remainder over pork chops. Marinate, covered with plastic wrap, flipping chops halfway through, for 45 minutes.
- Heat remaining tablespoon oil in large skillet over medium-high heat. Remove pork chops from marinade, and sear for 3 ½ to 4 minutes. Reduce heat to medium. Flip chops and sear until just cooked through, 3 ½ to 4 minutes more. Transfer chops to a board or platter. Let rest for 5 minutes.
- Add reserved 3 tablespoons marinade to skillet. Simmer over medium heat until thickened, about 30 seconds. Spoon sauce over chops. Garnish with thinly sliced onion.
