12 Oz. Roasted Porkchop Recipe
pineapple rum chow-chow, sautéed cabbage, crispy corn, smoked bacon lardon
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Ingredients
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Porkchop
Pineapple Rum Chow-Chow
Sautéed Cabbage
Crispy Corn with Smoked Bacon Lardon
Method
Porkchop
- 1
Prepare the Porkchop
Preheat your oven to 400°F (200°C). Rub the porkchop with olive oil, salt, and black pepper. Make sure the porkchop is evenly coated.
- 2
Roast the Porkchop
Place the porkchop on a baking sheet and roast in the preheated oven for about 25-30 minutes, or until the internal temperature reaches 145°F (63°C). Remove from oven and let rest for 5 minutes before slicing.
Pineapple Rum Chow-Chow
- 3
Combine Ingredients
In a bowl, mix together the diced pineapple, finely chopped red onion, rum, apple cider vinegar, sugar, and salt. Stir in the chopped cilantro.
- 4
Chill
Cover the mixture and refrigerate for at least 30 minutes to allow the flavors to meld.
Sautéed Cabbage
- 5
Sauté the Cabbage
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant.
- 6
Cook the Cabbage
Add the sliced cabbage to the skillet, season with salt and black pepper, and sauté for about 10-12 minutes until tender and slightly caramelized.
Crispy Corn with Smoked Bacon Lardon
- 7
- 8
