Pork Paillards with Grilled Pineapple
Pork paillards are given a tropical emphasis with a garnish of grilled pineapple, chopped cilantro, and fresh-squeezed lime juice.
- Servings: 6
Photography: David Sawyer
Source: Martha Stewart Living, June 2001
- 6 boneless pork loin chops (7 ounces each)
- 1 recipe Basic Marinade
- 1/2 pineapple, peeled and cored, cut into 1/2-inch-thick rings
- 3 tablespoons extra-virgin olive oil
- Coarse salt and freshly ground pepper
- 2 heads butter or Boston lettuce, torn into bite-size pieces
- 1 bunch fresh cilantro, leaves only
- 2 tablespoons freshly squeezed lime juice, plus 3 limes for garnish
Cut open two sides of a resealable plastic bag. Place 1 chop in bag; pound to 1/4-inch thickness using a meat pounder. Transfer to a nonmetal container. Repeat with remaining chops. Add marinade. Chill 2 hours.
Heat a grill or grill pan. Brush pineapple with 1 tablespoon olive oil; sprinkle with salt and pepper. Grill until browned, about 4 minutes, turning as needed. Transfer to cutting board; cut into 1/2-inch cubes.
Remove pork from marinade; season with salt and pepper. Grill until cooked through and browned on both sides,1 1/2 to 2 minutes per side. Combine lettuce, cilantro, lime juice, remaining olive oil, and salt and pepper to taste in a bowl; toss to combine. Serve with pork paillards, chopped pineapple, and halved limes.