6 Pork Loin Steaks, cut into 1 inch slices
1 stick butter, divided in half, softened
6 slices pineapple rings, reserve juice (20 oz can)
1/2 tsp corn starch
2 TBS rum
3 TBS brown sugar
1/2 tsp cinnamon
Salt and pepper, to taste
1 tsp vanilla extract
2 TBS rosemary, chopped fine
1/4 cup chopped walnuts
4 ounces creamed brie cheese
Directions:
1. Heat grill to med/high heat.
2. Brush chops with softened butter (4 TBS). Season chops with salt and pepper, to liking. Place on hot grill cooking approx. 5 minutes on each side, or until done. Remove and let sit 10 minutes.
3. Drain pineapple, reserving juice. Place pineapple rings on grill to slightly warm. Remove and cover until ready to use.
4. On side burner of grill, using medium size skillet add remaining butter. Heat on medium until melted. Add corn starch and rum. Whisk. Add pineapple juice slowly to skillet whisking to incorporate. Add sugar and cinnamon. Whisk. Season with salt and pepper. Lower temperature and simmer. When liquid starts to thicken add vanilla, rosemary and walnuts. Stir.
5. To assemble: Place pork chop on small plate. Top with pineapple ring. In center of ring add about 1 - 2 teaspoons of brie cheese. Top with rum sauce. Garnish with rosemary sprig.
1 stick butter, divided in half, softened
6 slices pineapple rings, reserve juice (20 oz can)
1/2 tsp corn starch
2 TBS rum
3 TBS brown sugar
1/2 tsp cinnamon
Salt and pepper, to taste
1 tsp vanilla extract
2 TBS rosemary, chopped fine
1/4 cup chopped walnuts
4 ounces creamed brie cheese
Directions:
1. Heat grill to med/high heat.
2. Brush chops with softened butter (4 TBS). Season chops with salt and pepper, to liking. Place on hot grill cooking approx. 5 minutes on each side, or until done. Remove and let sit 10 minutes.
3. Drain pineapple, reserving juice. Place pineapple rings on grill to slightly warm. Remove and cover until ready to use.
4. On side burner of grill, using medium size skillet add remaining butter. Heat on medium until melted. Add corn starch and rum. Whisk. Add pineapple juice slowly to skillet whisking to incorporate. Add sugar and cinnamon. Whisk. Season with salt and pepper. Lower temperature and simmer. When liquid starts to thicken add vanilla, rosemary and walnuts. Stir.
5. To assemble: Place pork chop on small plate. Top with pineapple ring. In center of ring add about 1 - 2 teaspoons of brie cheese. Top with rum sauce. Garnish with rosemary sprig.
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