• Spicy grilled pork chops with caramelised onion and pineapple salsa

    Serves: 2
    Cooking Time: 40 mins


    • Pork

    • 7,5ml (1½ tsp) crushed green chilli
    • 10ml (2 tsp) crushed garlic
    • 5ml (1 tsp) paprika
    • 5ml (1 tsp) ground cumin
    • 7,5ml (1½ tsp) ground cinnamon
    • a pinch of ground black pepper
    • a pinch of cayenne pepper
    • Salsa

    • 15ml (1 tbsp) olive oil
    • 160g brown onion, diced
    • 5ml (1 tsp) crushed garlic
    • 1 medium pineapple, cored and diced
    • 15ml (1 tbsp) brown sugar
    • 5 sage leaves, finely chopped
    • 2 pork shoulder chops (+- 500g)
    • salt and freshly ground black pepper, to taste
    • green beans, to serve



    For the pork, combine the chilli, garlic, paprika, cumin, cinnamon, pepper and cayenne in a bowl. Rub this onto the meat, cover the bowl with plastic wrap and place in the fridge for an hour to marinate.


    For the salsa, heat a pan over medium heat. Heat the oil and add the onion. Fry until onion is soft and slightly caramelised, 5 minutes. Stir in the garlic and pineapple, and fry for another minute. Stir in the sugar until melted. Allow to caramelise for a minute or two. Stir in the sage and remove from the heat. Season.


    Heat a griddle pan until hot. Fry the meat for 3 – 4 minutes per side, depending on thickness. Season.


    Serve the salsa warm on top of the meat with green beans on the side.


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