Wednesday, 22 October 2008
Recipe - Tropical Sunshine Pork Burgers
When I woke up this morning the rain was whipped against my windows by the strong winds. Not the best start to a week to tell the truth.
The autumn is here now and it's dark when I go to work and almost dark by the time I leave work to go home. Time for a little bit of tropical sunshine to lift the spirits...
As always there's loads of room for you to freestyle things. Add coconut milk, onions, rum or whatever takes your fancy in the marinade. Anything that makes you to feel happy really.
Boneless pork chops, pork loins or similar
1 can of pineapple rings
Lime or lemon juice
1 - 2 garlic cloves, crushed
Pepper, thinly sliced
Make the marinade by pouring the juice from the can of pineapple rings into a freezer bag, add lemon or lime juice, the garlic, salt, pepper and paprika. Pop in the pork chops and make sure to mix it up properly. Leave the bag in the fridge for up to 24 hours, the longer the better.
Heat the grill in the oven (or use barbecue alternatively a ridged frying pan). In the meantime remove and drain the pork chops. Put the pork chops on a grill pan and put in under the grill until nicely browned, turn over and finish off the other side.
Once cooked remove from the grill pan and trim off the fat etc. While you are trimming the pork chops, grill the pineapple rings until they start to brown.
Split the bread rolls. Spread the lower half with some mayonnaise, put a pork chop on top of that. Finish off with a pineapple ring, a pepper slice and the top half of the bread roll.