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“That’s the best pork chop I’ve ever had!” my wife exclaimed.
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| Bahamian Pork Chops with Pineapple Herb Sauce Salt and Vinegar Roasted Potatoes Gold Rum Glazed Carrots |
But big news, first. Two members of the Nibble Me This grilling team got married in December! My sister, Rhonda, and Sean tied the knot in a family wedding on Exuma in the Bahamas.
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| NMT Grilling Team members Rhonda and Sean getting married on Jolly Beach on Exuma in the Bahamas. |
The meal that I had at the reception at The Rusty Anchor was Double Boned Porkchops with Roasted Potatoes and Vegetable Medley and it was incredible. The pork chop was tender, perfectly cooked, simply seasoned and served with a sweet and savory sauce.
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| Double Bone Pork Chop with Roasted Potatoes & Vegetable Medley I promise, there are carrots under that pork chop, they’re turned lengthwise. |
We wanted to do our spin on this dish when we got home.
- Double bone pork chop – We got beautiful duroc pork chops from Jesse’s Butcher Shop in Knoxville and they expertly frenched the bones for us. They weighed in about 1 pound each so this could easily feed 2 people per pork chop.
- Brine – Normally, I prefer to dry brine but I wanted to use a wet brine as a nod to the famous swimming pigs at Pig Beach on Big Major Cay. These pigs swim in high salinity ocean water.
- Seasoning – I tried a couple of variations but the best was simple – Salt, pepper, and garlic.
- Cook – I went with a sear then roast. I could have done a reverse-sear but I wanted to also use the sear grill to roast the potatoes which take an hour so I needed to sear at the beginning.
- Sauce – The sauce was brown, clear, had visible herbs, and small diced pineapple. So I came up with a pineapple herb sauce. It’s sweet, earthy and warm. I tried glazing a pork chop with the sauce and just adding the sauce at the end. It worked well both ways but I preferred it served with the sauce at the end.
Bahamian Pork Chop with Pineapple Herb Sauce
Published 01/25/2025
My spin on the amazing double-bone pork chops served at my sister’s wedding in Exuma, Bahamas. The brine is a tribute to the swimming pigs of Exuma. The thick chops are grilled/roasted and served with the sweet and savory pineapple herb sauce. Serve with Gold Rum Glazed Carrots and Fire Roasted Salt and Vinegar potatoes.
INGREDIENTS
- 2 double-bone, frenched duroc pork chops (about 1 pound each)
- Garnish ideas: They used a cabbage, bell pepper, carrot slaw and balsamic glaze. I like pineapple salsa and balsamic glaze.
For the Brine
- 3 quarts water
- 9 tablespoons kosher salt
- 1/2 cup sugar
For the seasoning
- 2 teaspoons salt
- 1 teaspoon white pepper
- 1/2 teaspoon granulated garlic
- 1/4 teaspoon cayenne pepper
For the Pineapple Herb Sauce
- 1 cup fresh pineapple juice
- 1/2 cup turbinado or brown sugar
- 1/4 cup finely diced pineapple
- 1 ounce soy sauce
- 1 tablespoon cider vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon granulated garlic
- 1 teaspoon onion powder
- 1/2 teaspoon dried thyme
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground allspice
- 1/4 teaspoon white pepper
INSTRUCTIONS
- Brine the pork chops. Mix together the brine ingredients and chill to 40f. Add the pork chops and brine for 18 to 36 hours, keeping refrigerated.
- Preheat the grill to 450-500f (high heat).
- Prep the chops. Remove the chops from the brine and pat dry. Lightly cover with oil and then season all over.
- Sear the chops. Sear the chops about 2-3 minutes per side, just long enough to get nice cross hatch marks.
- Roast the chops to finish. Move the pork chops to a grill set up for indirect heat (or oven) at 275f. Roast until the chops reach an internal temperature of 150f, about 45 to 60 minutes. I like to add a chunk of smoke wood of your choice for extra flavor and color.
- While the chops are roasting, place all sauce ingredients in a small pot over medium heat and bring to a simmer. Reduce heat and simmer until thickened, 15 to 20 minutes. If you like a thicker sauce, feel free to add in 1/2 teaspoon xanthan gum or a starch slurry.
- Serve chops on a bed of roasted carrots and potatoes, drizzle with balsamic glaze, add pineapple glaze sauce or serve on the side.
Yield: 2-4 Servings
Prep Time: 00 hrs. 30 mins.
Cook time: 01 hrs. 30 mins.
Total time: 02 hrs plus brine time
Tags: sauce
Notes and Pictures
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| Look at the beautiful marbling on these Duroc pork chops! |
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| Like I said, most often I prefer dry brining but in this case I did it as a nod to the swimming pigs. Swimming pigs, you ask? |
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| Yes! Swimming pigs! Here Alexis is feeding one from the boat. They live on the beach but swim out to be fed by the boats of tourists. I joked that they weren’t swimming, rather they were brining in the ocean water. |
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| Searing the pork chops. |
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| I used GrillGrates to get majestically defined cross-hatch marks. |
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| I used the Big Green Egg Mini-Max for searing because I also wanted to use it for roasting the potatoes. |
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| As soon as the chops were seared, I switched the Mini-Max to indirect cooking and placed the potatoes in to fire roast. |
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| I moved the pork chops over to a Large Big Green Egg that I had set up for indirect heat. My set up pictured was an Adjustable Rig with the oval heat stone. Any indirect set up would work. |
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| The rack and pan was probably overkill but it just keeps things cleaner. |
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| I added a chunk of pecan wood to give a bit more color and flavor. |
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| I flipped the pork chops over about halfway through the cooking time. It probably wasn’t necessary with the convection inside the Egg and the raised rack, but it can’t hurt, right? |
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| It took just over an hour for this chop to reach an internal temperature of 145f cooking at 275f. The temps are up a little here because I had the lid open for taking pics and the fire kicked up. |
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| The hour is just the right time for the Fire-Roasted Vinegar and Salt Potatoes to finish in the Mini-Max. |
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| Meanwhile, I finished some steamed carrots in a flambe of gold rum, butter turbinado sugar, salt, and carrot tops. |
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| To finish it, I plate the chop on a bed of carrots and potatoes, drizzle with balsamic glaze, spoon the sauce over the chop and top it all off with pineapple salsa. |
