Glazed Pork Chops With Pineapple, Watermelon & Ginger Relish
Submitted by Waldine
Pan-seared pork chops glazed with a sweet-tart pineapple ginger pan sauce, topped with a cool watermelon relish spiked with jalapeño and lime. Sweet heat meets smoky crust in 30 minutes.
YIELD
4 servingsPREP
10 minCOOK
20 minREADY
30 minPork chops take well to fruit, and this recipe proves it twice over. A hot skillet sear builds a brown crust, then the pan gets deglazed with pineapple juice, brown sugar, and fresh ginger for a glossy glaze that clings to every bite.
While the chops finish in the sauce, you’ll toss together a summer relish of diced pineapple, watermelon, scallion, jalapeño, and lime. It’s raw, cold, and crunchy against the hot glazed meat, and the contrast is what makes this dish work. The heat from the cayenne rub and the bite of fresh ginger play against the cooling watermelon in a way that feels tropical without being tiki-bar cheesy.
A quick cornstarch slurry thickens the pan sauce into a real glaze, and a spoonful of Dijon mustard at the finish cuts through the sweetness so the whole plate tastes balanced instead of candy-sweet.
Pro Tips
- Pat the chops dry before seasoning. Wet meat steams instead of browns, and you need that fond in the pan for the sauce.
- Don’t skip the Dijon. It sharpens the glaze and keeps the dish from reading like dessert.
- Make the relish last so the watermelon stays crisp and doesn’t leach water into the bowl.
- Pull the chops at 145°F (63°C) internal and let them rest. Overcooked pork loin turns chalky fast.
Variations
- Swap watermelon for diced mango or peach when watermelon is out of season.
- Use bone-in chops for extra flavor, but add 2 to 3 minutes to the covered simmer.
- Try chicken thighs if pork isn’t your thing. Same sauce, same relish, same happy plate.
Ingredients
Directions
Season the chops with salt, pepper and cayenne.
In a skillet heat the oil over moderately high heat until almost smoking.
Cook the pork chops until well browned on either side, about 2 to 3 minutes per side.
Remove chops to a plate, cover with foil and keep warm.
Deglaze the skillet with ⅔ cup pineapple juice, stirring to remove browned bits from bottom of pan.
Stir in 1 tablespoon of the minced gingerroot and the brown sugar and bring sauce to a simmer.
Return the chops and any juices that have collected to the skillet, reduce heat and simmer, covered, for 6 to 8 minutes until meat is cooked through.
Remove chops to a plate, cover with foil and keep warm.
If necessary simmer sauce until slightly reduced.
Mix together the cornstarch and cold water and stir into the simmering sauce, continuing to stir until thickened.
Reduce heat, stir in mustard and adjust seasoning with salt and pepper.
In a bowl combine pineapple, watermelon, the remaining tablespoon of gingerroot, scallions, jalapeno, parsley, lime juice and the remaining ⅓ cup pineapple juice, mixing well.
Serve the chops warm, glazed with the sauce and garnished with the pineapple andamp; watermelon relish.
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