Tuesday, June 21, 2011

Island Pork Steaks

This recipe originally called for chicken breasts but since we have been eating a lot of chicken lately, I thought I would substitute using pork steaks.  The sweet-sour bite to these really went well with the Citrus Black Beans and Tomatoes  that I posted last week.  I served it on a bed of white rice.  The pineapple glaze really worked quite well with the richness of the pork.

Island Pork Steaks
4     6-8 ounce pork steaks
2     teaspoons olive oil
2 1/4  teaspoons Jerk seasoning; divided
1     20 ounce can pineapple slices; reserve juice
1     tablespoon brown sugar

1.  Preheat grill or cast iron grill pan to medium-high heat.
2.  Remove any excess fat from pork and rinse under cold water. Pat dry with paper towels. Use a pastry brush to brush with olive oil and season with 1 1/2 teaspoons jerk seasoning and salt, if desired. Set aside.
3.  Drain pineapple slices and reserve juice. Season both sides of pineapple slices with 1/2 teaspoon of jerk seasoning; set aside.
4.  In small saucepan, bring reserved pineapple juice, remaining 1/4 teaspoon jerk seasoning, and brown sugar to a boil over high heat. Reduce liquid by 1/2, about 5 minutes. Remove from heat and set aside.
5.  Just before grilling, oil grate. Place pork steaks on grate and grill for 4 to 5 minutes per side or until cooked through. Remove to platter and tent with foil.
6.  Place pineapple slices on grate and grill for 1 to 2 minutes per side until grill marks appear and pineapple is heated through.
7.  Serve pork steaks with pineapple slices and warm sauce.

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