New This Month

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


  1. 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.

  2. 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.

  3. 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.


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