2 pork chops
Juice from 1 can pineapple slices
2 T brown sugar
2 cloves of garlic, finely minced
2/3 c dry sherry
1/2 t dried rosemary
1/4 t ground cayenne pepper
Mix all ingredients together except pork chops to make marinade. Pour into bag and refrigerate for a few hours. When ready to make, preheat oven on broil and place top rack on the second-highest shelf. Place chops in a baking dish (I use a 13x9 cake pan) and pour marinade in. Place in oven for 15 minutes, flipping once. Remove pan and move rack to top shelf (carefully!) and put pan back in oven for a few minutes.
3 russet potatoes
1/3 c. flour
1 T season salt
2 T Franks Red Hot (or more, but definitely not less)
sea salt and fresh ground pepper to taste
enough water to make a batter
deep fryer w/ oil or a pan deep enough to fry in
Cut potatoes into fries. I like steak fries, but do what feels right. Mix flour, season salt, Franks (I put that sh*t on everything) sea salt and pepper in a small bowl. Add water slowly to form a paste-like batter that's thick enough to stick to the fries. Thinly coat the fries a few at a time and put them in hot (350 degree) oil one at a time so they don't stick together. Fry in small batches until they float and drain on a paper towel.
1 T brown sugar
1/4 C soy sauce
1 can pineapple rings
Mix soy and brown sugar in a small bowl. Soak pineapples for a while (about as long as it takes to batter the fries) and grill on indoor electric grill. I used my panini grill, which only has one setting that would be similar to a medium high setting on the fancier grills. A Foreman grill also works great. Remove when you've got nice grill-lines and the pineapples are steaming.
When it's all said and done, place 2 pineapple rings on top of the pork chops and serve next to the fries. Sorry there are no pictures. If I had any idea that this would be so good, I'd have taken some. Enjoy!