Tropical Pork Chops

These tender, pan-seared pork chops are infused with a vibrant marinade, then finished with a rich molasses glaze for the perfect balance of sweetness and depth. Each bite is bursting with tropical flavors, balanced by a fresh and zesty pineapple mango salsa on top.

Prep Time: 2h 35 mins | Total Time: 3h 4 mins | Serves:4

Ingredients

For The Pineapple Mango Salsa

1 Mango, peeled and diced

1/2 cup of canned pineapple, shredded

1/4 shallots, chopped

2 tablespoons fresh parsley, chopped

2 tablespoons lime juice, plus more to taste

For The Pork Chops

4 bone-in pork chops, 1 1/2 inches thick, frenched (optional).

2 tablespoons olive oil, for pan

For The Marinade for Pork Chops

1 cup pineapple juice

1 cup orange juice

1/3 cup packed brown sugar

1/3 cup light soy sauce

1-2 garlic cloves, smashed

1 Zest and juice of 1 lime

2 tablespoon white wine vinegar

1-2 tablespoons Worcestershire sauce

For The Molasses Glaze

1/4 cup molasses

1 large oranges, juice and zest

1-2 tablespoons of white wine vinegar

3 tablespoons pineapple juice

1/2 teaspoon grated ginger

1/2 teaspoon cinnamon

2 tablespoon packed brown sugar

Instructions

Step 1

In a resealable plastic bag, combine pineapple juice, orange juice, brown sugar, soy sauce, lime zest, lime juice, white wine vinegar, and Worcestershire sauce. Add the pork chops, seal the bag, and refrigerate for at least 2 hours to marinate.

Step 2

For the molasses glaze, combine molasses, orange juice and zest, white wine vinegar, pineapple juice, grated ginger, cinnamon, and brown sugar in a bowl and set aside.

Step 3

Meanwhile, prepare the pineapple mango salsa. Mix diced mango, pineapple, finely chopped shallots, parsley, and lime juice in a bowl. Cover and refrigerate.

Step 4

Heat a non-stick pan over medium-high heat. Once hot, add a drizzle of olive oil. Sear the pork chops for 2-3 minutes per side until golden brown.

Step 5

Brush the chops generously with the molasses glaze, reserving some for serving. Rest the pork for 5 minutes to lock in the juices.

Step 6

Serve the pork chops topped with the pineapple mango salsa and a drizzle of the remaining molasses glaze.