Coconut Crusted Pork Chops With Warm Pineapple Salsa Recipes

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CHILLED COCONUT LEMONGRASS SOUP WITH WARM PINEAPPLE DUMPLING



Chilled Coconut Lemongrass Soup with Warm Pineapple Dumpling image

Provided by Food Network

Categories     dessert

Time 2h20m

Yield 4 servings

Number Of Ingredients 35

1/2 cup simple syrup (equal amounts water and sugar, heated until sugar dissolves)
2 bulbs fresh ginger, chopped
1/3 tablespoon lime juice
1 kaffir lime leaf, chopped
2 stalks lemongrass, chopped
14 ounces coconut milk
1/4 cup heavy cream
Pineapple Dumplings, recipe follows
Tropical Fruit Salsa, recipe follows
Basil Oil, recipe follows
Pineapple Lime Bombe, recipe follows
3 ounces sugar, plus 1-ounce sugar
8 ounces pineapple, diced
2 vanilla beans, scraped
1 pinch salt
8 ounces cream cheese
1 egg
1 package Gyoza wrappers
Oil
2 eggs, separated
6 ounces sugar
1/8 teaspoon salt
8 ounces pineapple puree, recipe follows
8 ounces heavy cream, whipped
1 lime, zested
4 tablespoons lime juice, freshly squeezed
1 pound 4 ounces pineapple
3 ounces sugar
1/4 cup pineapple
2 tablespoons kiwi
1/8 cup papaya
1/8 cup mango
1 tablespoon ginger, minced
2 bunches basil leaves
1/4 cup oil

Steps:

  • Heat the simple syrup with the ginger, kaffir lime and lemongrass until just simmering. Do not boil or reduce syrup. Remove from heat, and allow mixture to steep for at least 1 hour. Stir in the coconut milk and heavy cream, and strain through a chinois. Chill soup and serve with dumplings, pineapple lime bombe, tropical fruit salsa and basil oil.
  • In a medium skillet, caramelize 3 ounces of sugar until golden brown. Add the diced pineapple and vanilla beans and stir until sugar dissolves and pineapple is softened. Set pineapple aside to cool. In the bowl of an electric mixer, beat the cream cheese until light and fluffy. Add 1-ounce sugar, pinch of salt and egg and mix until just combined. Fold in pineapple mixture and chill until firm. Fill wrappers with 2 tablespoons of the filling and chill until ready to fry. Heat oil to 350 degrees F and fry dumplings until golden brown. Drain dumplings well before serving. Yield: 1 to 2 dozen
  • Whip egg yolks and 1/2 of the sugar and salt until tripled in volume. Fold in the pineapple puree. Whip the egg whites on medium speed until foamy. Increase the speed of the mixer to high and add the remaining sugar. Whip to stiff peaks and fold into the yolk mixture. Fold in whipped cream, lime zest and lime juice. Place in a large container or small containers and freeze until set. Serve frozen.
  • To make the pineapple puree, peel, core and chop 1 pound 4 ounces of fresh pineapple into medium chunks. Toss with 3 ounces of sugar and cook until fruit is soft and sugar is just starting to caramelize. Puree in a food processor until smooth. Chill and reserve for use in bombes.
  • Dice fruit and toss with minced ginger.
  • Blanch basil and shock with ice water. Drain and squeeze water from basil. Place basil in blender; add oil slowly to form green oil. Strain through cheesecloth.

PORK CHOPS WITH PINEAPPLE SALSA



Pork Chops With Pineapple Salsa image

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 9

1 cup medium- or long-grain white rice
1 pineapple, peeled, quartered lengthwise and cored
1 tablespoon minced peeled ginger
1 tablespoon vegetable oil
1 tablespoon soy sauce, plus a splash for the salsa
1/2 teaspoon Chinese five-spice powder
1 bunch scallions
4 bone-in pork sirloin chops (1/2 inch thick; about 1 3/4 pounds)
Pinch of red pepper flakes

Steps:

  • Combine the rice and 1 2/3 cups water in a medium saucepan and bring to a boil. Cover, reduce the heat to low and cook until the rice is tender and the water is absorbed, about 15 minutes. Remove from the heat and let stand until ready to serve.
  • Meanwhile, cut off a 2-inch piece of the pineapple and grate it on the coarse holes of a box grater into a large bowl. Stir in the ginger, vegetable oil, 1 tablespoon soy sauce and 1/4 teaspoon five-spice powder. Add the scallions and pork chops and turn to coat; let marinate at room temperature, 10 minutes. Rub the remaining pineapple with the remaining 1/4 teaspoon five-spice powder.
  • Preheat a grill to medium high. Grill the pork chops until just cooked through, about 3 minutes per side. Grill the scallions and pineapple, turning occasionally, until charred, about 3 minutes.
  • Roughly chop the pineapple and scallions and transfer to a bowl. Add the red pepper flakes and a splash of soy sauce and toss. Serve the pork chops with the pineapple salsa and rice.
  • Photograph by Justin Walker

SEARED PORK CHOPS WITH COCONUT RUM AND CARAMELIZED PINEAPPLE SAUCE



Seared Pork Chops with Coconut Rum and Caramelized Pineapple Sauce image

Provided by Food Network

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 14

4 (1 1/2-inch thick) pork chops
Salt and pepper, to taste
1/4 cup peanut oil
4 to 6 tablespoons unsalted butter
1 1/2 cups pineapple, medium dice
2 tablespoons brown sugar
2 tablespoons shallots, minced
1/2 cup coconut rum
1 cups chicken stock
2 tablespoons cilantro, chopped
1 teaspoon garlic, chopped
1 to 2 tablespoons fresh lime juice
1 small tomato, seeded and diced fine
Hot pepper sauce, to taste

Steps:

  • Heat skillet to medium high heat. Season pork chops liberally with salt and pepper. Add peanut oil to skillet and sear pork chops until golden brown on both sides. Remove pork chops from pan and put into a preheated 450 degree oven for 6 to 8 minutes, or until done to your likeness. In same skillet, add 2 tablespoons butter and when it starts to brown add pineapple and cook until edges start to caramelize. Now add brown sugar, mix thoroughly, then add shallots and garlic and bring to a simmer. Next add rum and flambe ingredients. When the flame dies down, add chicken stock and bring to another simmer and reduce liquid by 1/2. Add lime juice, tomato, hot sauce, salt and pepper. Add remaining butter to thicken sauce. Garnish with chopped cilantro.

MACADAMIA AND COCONUT CRUSTED MAHI MAHI WITH PINEAPPLE SALSA



Macadamia and Coconut Crusted Mahi Mahi With Pineapple Salsa image

I just returned from a fabulous trip from Hawaii, and I wanted to figure out a way to make a dish that reminded me of all of the island flavors-- here is the result! Mahi Mahi is a great Hawaiian fish that is easy to find here in the States (as opposed to Opah or Ono fish which are delicious but impossible to find here...). I also wanted to try making a pineapple salsa after visiting the Dole Pineapple Plantation, and it turned out really well-- sweet and spicy! I hope you enjoy this one! Aloha!

Provided by Sommer Clary

Categories     Mahi Mahi

Time 35m

Yield 4 serving(s)

Number Of Ingredients 15

1 whole pineapple
1/4 cup red onion, minced
1 green onion, thinly sliced
1 serrano chili, minced
1 cup cilantro leaf, coarsely chopped
1 tablespoon lime juice
1/2 teaspoon garlic salt
freshly ground black pepper
1 cup roasted and salted macadamia nut
1/2 cup seasoned breadcrumbs
3 tablespoons shredded coconut
1 egg, beaten
1 tablespoon extra virgin olive oil
1 tablespoon butter
4 mahi mahi fillets (about 6 oz each)

Steps:

  • To make the salsa, prepare the pineapple by slicing off the top and the bottom, and cutting off the sides to remove all of the skin. Cut the peeled pineapple into 4 sections lengthwise, and remove the woody core in the middle. Dice the pineapple into 1/2 inch chunks.
  • Combine the diced pineapple with the remaining salsa ingredients and set aside.
  • In a food processor, finely grind the macadamia nuts. Mix well with the breadcrumbs and coconut.
  • Heat the butter and olive oil over medium/ medium-high heat. Dip the mahi mahi fillets in the egg mixture, then coat well with the nut mixture. Fry for about 3-5 minutes on each side, or until cooked through and crispy on the outside.
  • Top with the pineapple salsa.

Nutrition Facts : Calories 679.5, Fat 36.5, SaturatedFat 8.5, Cholesterol 203.1, Sodium 425.7, Carbohydrate 47.8, Fiber 7.1, Sugar 27.1, Protein 45.4

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