Broiled Spicy Pork and Pineapple
Broilers vary in heat intensity; move the rack to a lower position if the pork is browning too quickly, or to a higher rack if too slowly.
- Total Time:
- Servings: 4
Photography: Joseph De Leo
- 4 boneless pork-loin chops (each about 4 ounces and 1/2 inch thick)
- 1 bunch scallions (about 7), trimmed
- 2 tablespoons safflower oil
- Coarse salt and freshly ground pepper
- 1/2 pineapple, peeled, cored, and sliced into 1/2-inch-thick rounds
- 1/8 teaspoon ground cayenne
- 2 teaspoons minced peeled fresh ginger (from a 1-inch piece)
- 2 tablespoons fresh lime juice (from 1 lime)
- Steamed rice, preferably sticky, for serving
- Thai chiles, thinly sliced, for serving (optional)
Preheat broiler with rack 4 inches from heating element. Place pork and scallions on a rimmed baking sheet and toss with 1 tablespoon oil; season with salt and pepper. Add pineapple to sheet, spreading all ingredients in a single layer. Combine cayenne and 1/2 teaspoon salt in a bowl; sprinkle evenly over pineapple.
Broil until pork is just cooked through, 3 to 4 minutes. Transfer pork to a cutting board. Reserve accumulated juices in a bowl. Continue broiling scallions and pineapple until blistered in spots, 6 to 8 minutes (remove scallions earlier if blackening too much). Whisk ginger and lime juice into reserved juices. Slice pork; chop scallions and pineapple. Serve over rice with dressing and chiles.