pineapple glazed pork chops

Until I started experimenting with cooking, I wasn't a big fan of pork. The deep intense flavor of a beefy steak is hard to beat. I like games though, and generally I think that most things have to be approached with that mentality. So, when I started playing around with pork and it's amazing variety of combinations, I was hooked... sweet barbeques sauces, glazes, fragrant spices and off course, fruits.

This week, we have a not-so-new combination of pork and pineapple... but with a twist. Most of these recipes add some spice like cinnamon, and I was looking for something unusual to make this recipe interesting enough to make it on our blog. My inspiration came from a dessert recipe book which combines pineapple with that amazing pepper I love so much... szechwan. It's usually found in asian specialty shops or big supermarkets, and it boasts a seriously fragrant peppery aroma.

Ingredients: - 4  1inch thick pork chops - 1 ripe pineapple cut in small - 3 tbs gluten free soy sauce - 4 tbs rum - 3 tbs cider vinegar - 2 tbs brown sugar - 1 tbs finely chopped ginger - 1-2 tsp szechuan pepper - 1 onion finely chopped - 1 garlic put through a garlic masher - 2 tbs mustard powder - 1 cup chicken stock - 1 cup gluten-free white flour - salt - frying oil

Directions: 1. Combine the sugar, soy, vinegar, ginger, pepper, and rum in a small bowl and set aside giving time to the sugar to dissolve. 2. Mix the flour with the mustard powder and spread on a plate. Salt the steaks and coat them with flour on all sides shaking off the excess. Preheat a skillet on high heat. Pour enough oil to cover the surface and brown the steaks for about 3 minutes per side, remove from the pan and set aside. 3. Melt 1 tbs butter in a skillet over medium heat and sweat the onions until soft for about 10 minutes. Remove and set aside in a bowl. 4. Melt the remaining 1 tbs butter in the skillet on medium-high heat and cook the pineapple and garlic for about 5 mins. Add the reserved onion and then the rum mixture and cook for 1-2 minutes while stirring allowing the alcohol to evaporate. 5. Add the stock and reduce heat to medium. Add the browned steaks in the mixture and cook until mixture reaches a glaze consistency by which time the steaks will have been cooked through, about 5-10 minutes depending on the skillet you are using. 6. Serve, topping the steaks with the glaze along with a side of basmati rice.

By the way...

If you're interested in the type of stuff I keep stocked in my kitchen or the equipment that I use regularly... here's a pretty comprehensive list.

Tools/ Equipment/ Machinery/ Ingredients:

Machinery:

Electric Scale - Etekcity - http://amzn.to/2xkKpQk

Hand Mixer - Kenwood - http://amzn.to/2xkjowh

Stand Mixer - Kenwood - http://amzn.to/2yqXPiH

Candy Thermometer - Etekcity - http://amzn.to/2xklw7k

Food Processor - Cuisinart - http://amzn.to/2xkkZqK

Blender - Kenwood - http://amzn.to/2xXQgwU

Tools:

Silicone Spatula - Zyliss - http://amzn.to/2y3Srkw

Chef's Knife 8" - Miyabi - http://amzn.to/2fUtyRK

Pots & Pans:

Cast Iron Skillet 12" - Lodge - http://amzn.to/2fMHb1x Cast Iron Pot 5.5 Quart - La Cocotte Staub - http://amzn.to/2fUqxAG

Cast Iron Grill Skillet 10.5" - Lodge - http://amzn.to/2z2GPwi

Cake tins & Pie Plates:

Bunt Pan - Nordic Ware - http://amzn.to/2xjGB1N

Square Cake Tin - Patisse - http://amzn.to/2xkn5Ce

Springform cake tin 22cm (9”) - Farberware - http://amzn.to/2xkdQ4T

Ceramic Pie Plate- Emile Henry - http://amzn.to/2gex5qR

Cupcake Tin - Wilton - http://amzn.to/2xkp4GG

Tart Tin Loose Bottom 9.5” - Patisse - http://amzn.to/2xje3u2

Decorating Equipment:

Non-Slip Pipping Bags - Pastry Gear - http://amzn.to/2fLxAZ0

Pipping Tips - Wilton - http://amzn.to/2yJVPy1

Food Gels - Wilton - http://amzn.to/2kpOCky

Fondant Smoother - Wilton - http://amzn.to/2xkyZRl

Fondant Modelling Tools - Happisland - http://amzn.to/2xjOWSV Fondant Rolling Pin - Wilton - http://amzn.to/2xkbLe5

Fondant Rolling Mat - The Mat - http://amzn.to/2y2bg76

Ingredients:

Active Dry Yeast - Bob's Red Mill - http://amzn.to/2gcC2R4

Almond Flour - Bob's Red Mill - http://amzn.to/2xkP3xI

Arrow root - Bob’s Red Mill - http://amzn.to/2ycT0WF

Baking Powder - Bob's Red Mill - http://amzn.to/2xkJz5U

Bicarbonate of Soda - Bob's Red Mill - http://amzn.to/2yL7Lj4

Brown Rice Flour - Bob's Red Mill - http://amzn.to/2z1MUt1

Buckwheat Flour - Anthony’s Organic - http://amzn.to/2xjRS6T

Cocoa Powder - Valrhona - https://amzn.to/2ouIwlr Coconut Flour - Bob's Red Mill - http://amzn.to/2xkAHNX

Farfalle GF (bowtie) Pasta - Jovial Foods - https://amzn.to/35ngJUK Flaxseed Meel - Bob's Red Mill - http://amzn.to/2ybK0Rm

Millet flour - Bob’s Red Mill - http://amzn.to/2iBZqYw

Oat Flour - Bob's Red Mill - http://amzn.to/2fNUuyZ

Potato Starch - Bob's Red Mill - http://amzn.to/2yKpYgH

Quinoa Flour - Amisa Organic - https://amzn.to/2oyWVg9 Sorghum Flour - Bob's Red Mill - http://amzn.to/2yClSf5 Sweet Soy Sauce - Kikkoman - https://amzn.to/33gZrXC Sweet White Rice Flour - Bob's Red Mill - http://amzn.to/2y2xmXK

Tapioca Starch - Bob's Red Mill - http://amzn.to/2xjv879

Teriyaki Sauce GF - Kikkoman - https://amzn.to/2M3XuZ1

Vanilla Extract Organic - Simply Organic - http://amzn.to/2xXdt2e

Vanilla Beans - Vanilla Products - http://amzn.to/2yLMqWQ

White Flour GF - Dove's Farm - http://amzn.to/2z1b5I1​

Xanthan Gum - Bob's Red Mill - http://amzn.to/2zoYxuC

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