In Kenya, besides the Muslim minority that is more present on the coast and the different shades of Indian religions that have particular restrictions on certain foods, pork is increasingly present in the diet of citizens. Either for the increasing costs of adult beef (because of the continuous problems of breeding), or for the easiness of raising and slaughtering pigs.
So some recipes that come from the traditions of sub-equatorial kitchens are increasingly present on the tables of Kenyans.
Conquering
Today we offer a recipe for pork chops with pineapple.
Pineapple is even easier to find than pork and in Kenya it can be found at least 9 months of the year.
So here is the recipe.
Ingredients for 4 people: 4 lean pork loin chops, about 1/2 inch thick.
8 slices of medium pineapple. As you cut, try to save the juice that comes out and make a tea cup out of it.
1 tablespoon brown sugar
Quarter of a medium white onion.
Two tablespoons of olive oil.
Half a teaspoon of nutmeg
A pinch of salt.
A sprinkle of pepper.
A small glass of cognac or brandy.

PREPARATION:

Mix the pineapple juice with the brown sugar and nutmeg.
Heat a skillet, pour in the oil and onion, pinch of salt and pepper.
Before it browns, add a tablespoon of juice and lay the ribs and pineapple slices cut into triangles.
Cook for 20 minutes over low heat, with the lid on and adding the juice a little at a time.
Lift the lid and add a dash of cognac or brandy.
The more experienced can "flame" the pan so that the pineapple caramelizes.
To add a touch of color, garnish with mint leaves or chopped cilantro if desired.