By Matt Moran
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
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.
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.