Brown Sugar and 5 Spice Rubbed Pork Chops with Roasted Pineapple paired with Dreaming Tree Crush

In Camden, Chef Fiona cooked up her savory Brown Sugar and Five Spice Rubbed Pork Chops with Roasted Pineapple and Green Onions for @Dave Matthews Band and crew. At home, we recommend pairing this recipe with the Dreaming Tree Crush.



Serves 4

Pork Chops

  • 4 1 inch bone-in pork chops
  • 1-2 tbs. canola

Spice Mix

  • 3 tbs. brown sugar
  • 1 tbs. plus 1 tsp. Chinese five spice
  • 1 1/2 tsp. coriander
  • 1 tsp. dried thyme
  • 2 tsp. salt
  • 1/2 tsp. pepper

Roasted Pineapple

  • 1/2 pineapple, diced
  • 1/2 c. green onion, sliced
  • 2 tbs. canola
  • 2 tbs. cilantro, chopped
  • 2 tbs. lime juice
  • 2 tsp. sriracha, more if you like
  • 2 extra spice (optional)
  • 2 tsp. fish sauce
  • 1 pinch salt
  • 1 pinch pepper



Pork Chops:

  1. Drizzle canola on chops and liberally rub with the spice mix. Let sit for at least 1 hour.
  2. Preheat grill or pan (preferably cast iron) over medium heat.
  3. Sear each side of the pork for 4-5 minutes, until both sides are caramelized and the juices run clear. If the pan smokes too much, turn the heat down.

Roasted Pineapple:

  1. Preheat oven to 400°.
  2. Toss pineapple and green onion with canola, salt, and pepper.
  3. Roast for 15-20 minutes until lightly brown and softened. Transfer to bowl.
  4. Add remaining ingredients and stir until incorporated.
  5. Set aside, keep warm.