Submitted by Elizabeth Malayter of JEM Farms
2 JEM Farm thick cut bone in pork chops
Salt and pepper to taste
1 jar L&M’s “Hot for you” pineapple mango jam with Old Virden’s Red Hot Sprinkles
2 TBS of balsamic vinaigrette
1/2 peeled and diced fresh mango
1/2 peeled sliced fresh pineapple
Red Hot Sprinkle to taste (also available in Spicy Verde for a tangy spice)
Defrost the pork chops, in the refrigerator, overnight if possible. Select your preferred cooking surface- my suggestions are either the grill outside, a nice seasoned cast iron skillet, or... 🙂
While the grill or pan is heating, season the chops with S&P to taste. They should not need any additional fat to cook nicely. I would plan on cooking for about a total of 8 minutes a side. You will be adding the glaze in the last few minutes of cooking, just spoon a bit over each chop. Do not turn the glaze side down, as the glaze will burn, and the mango dice will stick. If you have extra glaze, you may bring it warm to the table to add to your chop as you eat, or to dip your grilled pineapple in.
While your chops are cooking, in a small pot dissolve the jam, the diced mango and the balsamic vinegar in a small pot. This should cook over very low heat until all but the chunks of mango are liquid. The glaze may taste a little hot if you taste it straight, but on the pork chop it will be very tasty.
For garnish and plating: Lay the pineapple slices out on a plate and sprinkle with a little Old Virden’s Red Hot Sprinkle. As you are finishing the pork chops, Lay the pineapple slices in the hot skillet, or on the hot grill. Turn once, about 1 minute a side. Enjoy beside the pork chop.