‘Tis the season to pig out; a fitting phrase since no holiday spread is complete without ham. Whilst satisfying as is, ham dishes on most Filipino tables come glazed in a sweet pineapple sauce. We’ve recreated that flavor on a more substantially cut—and essentially cheaper—pork dish: pork chops. It’s our way of satisfying larger appetites (that can’t be satiated with thin slices of ham) without losing the essence of the noche buena staple.
You could say we went ham on these pork chops.
This recipe is post-Christmas shopping budget-friendly at only PHP180.37 per person. That price can even go lower if you divide the three thick-cut pork chops between three people. (We found that it might be a bit too filling if you follow the set serving size.) Just as you’d expect from Filipino-style ham, the pineapples give it a nice, slightly tangy sweetness. The sauce comes out a bit watery, but that gives the pork chops enough space to be their own thing, too.
Seared Pork Chops with Pineapple Glaze
Serves: 2 people
Active time: 1 hr
Total time: 1 hr
3 2-inch thick cut pork chops, bone in
Salt and pepper, to taste
2 tbsp. oil
¼ cup pineapple syrup, from can
½ tbsp. cornstarch
1 cup water
½ tsp. red pepper flakes
1 tsp. red cane vinegar
Salt, to taste
½ cup pineapple slices, drained (128g)
Season pork chops generously on both sides with salt and pepper.
In a large skillet over medium-high heat, add in the oil.
Once the oil is hot, carefully add in the pork chops and sear for about 4-5 minutes on each side until a dark crust forms and the inside of the pork chop reaches 145F when tested with a thermometer.
Remove the pork from the skillet and set aside to rest.
While the pork is resting, turn the heat of the skillet to medium.
To make the sauce, add the pineapple syrup into the pan and deglaze the bottom by scraping with a wooden spoon.
In a separate bowl, whisk together cornstarch and water then add to the pan.
Mix until well combined and mixture begins to thicken, about 2 minutes, then stir in the red pepper flakes and vinegar.
Season with salt, to taste, then add in the pineapple slices.
Carefully shake the pan to coat the slices in the sauce, then remove from the heat once the pineapple is glazed and the sauce is thick and glossy, about 4-5 minutes.
Place pork chops on a platter and pour over the pineapple sauce.