These are easy, elegant, and everybody loves them. It’s an ideal dish for a bbq or any get together. A couple weeks ago, the caterer served something similar at our family reunion, so when I got home I whipped these up. It’s now in my regular repertoire.
This is ideally cooked on a grill, but I just made them using my George Foreman Grill. And I used medium Big Jim chiles for some noticeable, but still subtle, heat.
Hope you like these!
- 1 cup canned crushed pineapple
- 3 tbsp brown sugar
- 1 tbsp lemon juice
- 2 tbsp diced green chiles
- salt to taste
- 4 boneless pork chops (about 3 oz each)
- 4 strips of bacon
- Dump first 4 ingredients into a small saucepan. Do not drain the pineapple; we like some juice. Cook over medium heat till the juice cooks down and it's not runny, about 10 minutes or so. Add salt to taste.
- in the meantime, Wrap a strip of bacon around each pork chop (like a spiral). You may need to stretch the bacon a bit.
- Grill the pork chops on a bbq or you can use a George Foreman Grill.
- To serve, place each pork chop on a serving plate and top with the warm pineapple mixture. You can also put them in a baking dish, top with the pineapple, and put in a 200 degree oven to keep warm till serving - ideally within 20 minutes or so.