Marinated Pork Chops With Pineapple & Ginger Mojo
Adapted from “My Grill: Outdoor Cooking Australian Style,” by Pete Evans (Weldon Owen). Serves 4.
Ingredients
MARINADE
1 piece of fresh ginger, about 1 1/2inches, chopped
1 tablespoon ground coriander
1/2 teaspoon pure chili powder
2 garlic cloves
4 tablespoons tomato ketchup
2 tablespoons honey
4 pork chops
MOJO
1/4 fresh pineapple, peeled and diced
1 cup candied ginger, freshly chopped
1/2 cup coarsely chopped macadamia nuts
1 cup extra-virgin olive oil
Juice of 4 limes
1 bunch of fresh cilantro, chopped
Salt and pepper
Ground coriander, to taste
Directions
Make the marinade: Blend ginger, coriander, chili powder, garlic, ketchup and honey together to form a paste. Coat the pork chops in the marinade and refrigerate, covered, for at least 2 hours and up to 24 hours.
Make the mojo: Combine pineapple, candied ginger and macadamia nuts. Add the oil, lime juice and chopped cilantro. Season with salt, pepper and ground coriander to taste.
Set up the outdoor grill for direct-heat cooking over medium-low heat. Cook the pork chops for 3-4 minutes on each side or until cooked through. Serve with the mojo.
