Back to  Recipes Gluten Free and Low FODMAP Recipe -  Sticky pineapple pork
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4 pork chops

2 tbsp molasses

1 tbsp dark rum 4 tbsp

2 tsp garlic infused oil

a grating nutmeg

thyme leaves picked to make 2 tsp

200ml pineapple juice

To Serve

rice noodles

baby spinach leaves


Season the pork chops. Mix all the remaining ingredients together in a heavy-duty sealable plastic bag or plastic box and add the chops.

Make sure they are thoroughly covered by the marinade and then chill for at least 2 hours or overnight.

Heat the barbecue or a griddle pan.

Shake any excess marinade off the chops and tip all the marinade into a pan.

Bring to a boil and simmer until the mixture starts to look a bit shiny.

Griddle or barbecue the chops for 3-4 minutes on each side or until just cooked through, basting with extra sauce if you like, then serve alongside the noodle and spinach.

Recipe adapted from: Good Food

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