A Million Menus, Robert Carrier 1984 London
Hawaiian Pork Chops
4 x 175g/6oz pork chops, about
20mm/3/4”thick; freshly ground black pepper; olive oil; salt; 15-30ml/1-2 tblsp
melted butter; 1 dessert apple, thickly sliced; 15ml/1 tblsp brown sugar; 4
pineapple slices, with core removed; 100g/4oz green grapes; 4 bay leaves; 4
cloves
Wipe the chops with absorbent
paper, and trim off the excess fat, leaving a narrow layer only. With a sharp knife, slash the layer of fat at
regular intervals to stop the chop curling up under the het of the grill.
Season with black pepper and leave to come to room temperature.
Heat the grill to high.
Brush the chops with olive oil,
and season with salt and freshly ground black pepper. Grill the chops 7.5 cm/3” from
the heat for 6 minutes on each side, or until they are brown and tender.
Transfer the chops to a heated serving platter and keep warm.
With a little of the melted
butter, brush the apple slices and place them on a strip of foil. Lay the foil
on the grid of the grill pan, sprinkle the apple slices with brown sugar and
grill for 4-5 minutes, on the sugared side only, until golden. Keep warm.
Brush the pineapple slices
with the remaining melted butter and pace them on a strip of foil. Lay the foil
on the grid of the grill pan, and heat through for 2 minutes on each side,
turning carefully with a fish slice.
Arrange a pineapple slice o
the top of each chop. Lay 3 slices of glazed apple next to the pineapple and
fill the hollowed-out pineapple with grapes. Pierce a bay leaf with a clove,
and attach to the pineapple. Serve immediately.
