Recipe by Tara Holland & Renae E. Wilson
Start to finish: 35 minutes
- 2 cups chopped fresh pineapple (about 11 oz.)
- 1 cup canned unsweetened coconut milk
- 1/2 cup ketchup
- 1/2 cup white rum
- 1/4 cup (packed) brown sugar
- 2 tbsp. apple cider vinegar
- 2 tbsp. Worcestershire sauce
- 2 cloves garlic
- 1 tsp. smoked paprika
- 1/2 tsp. cayenne
- 4 bone-in pork chops (each about 10 oz.)
- 2 ripe plantains (yellow with black spots), peeled and halved lengthwise
- 1/4 cup coconut oil, melted
- Green salad, for serving
1. Preheat the broiler. In a food processor, puree the first 10 ingredients, about 2 minutes. Transfer to a saucepan. Simmer over medium heat, stirring often, until the sauce thickens, about 15 minutes; season with salt and pepper.
2. On a rimmed baking sheet, drizzle the pork and plantains with the coconut oil; season. Arrange the plantains, cut-side down. Measure 1/2 cup of the sauce; brush 1/4 cup over the pork.
3. Broil the pork, flipping the chops and brushing with the remaining 1/4 cup of reserved sauce halfway through cooking, until an instant-read thermometer registers 145° when inserted horizontally into the chops, 10 to 15 minutes. Serve with salad and the remaining sauce.