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Pineapple & Treacle Pork Chops - Delicious Magazine, July 2019 issue (

By Matt Moran

Serves 4

Hands-on-time 30 min

Plus 30-60 min marinating

Make Ahead: Make the marinade up to 1 day ahead. Add the pork chops to it 1hr ahead.


4 x large British free-range pork loin chops

For the pineapple & treacle marinade

200ml pineapple juice

60ml apple cider vinegar

80ml treacle 

2 garlic cloves, crushed

1 jalapeño pepper, finely chopped 

1 tbsp extra-virgin olive oil


1.Arrange the pork chops in a single layer in a glass/ceramic dish.  Mix all the marinade ingredients in a bowl, then pour over the pork.  Turn the pork over to coat completely, then cover with cling film & chill for 30-60 mins (see Make Ahead).

2.When ready to cook, remove the pork from the marinade (keep the marinade) & bring to room temperature.  Heat/light your barbecue (if using charcoal, wait for the coals to turn white/grey).

3.Put the reserved marinade in a pan, put over a medium heat bring to a simmer. Cook carefully, swirling the pan (the treacle can burn quickly), for 5-6 mins or until thick & reduced).  Keep warm.

4.Season the pork chops with salt & grill on the hot barbecue for 2-3 mins on each side, turning regularly, until lightly caramelised.  Cover with the barbecue lid (or a couple of sheets of foil), then cook for 5 mins more or until cooked through.  Transfer to a plate, pour over the reduced marinade, then rest for 10 mins before serving.

Marinating times:

Beef, Lamb & Pork – marinate joints for 1-12hrs.

Chicken Pieces – no more than 2hrs in a strong, acidic marinade or they will toughen.

Fish & Seafood – 15-30min max, although fattier fish such as salmon can marinate for longer.

Vegetables – about 30mins although denser root veg can be marinated for up to 2hrs.

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