This year, CPJ’s ‘My Dad, the Gentleman’ campaign brought premium meats to the spotlight and to the plate with Father’s Day features at some of Kingston’s finest restaurants. At The Coppers, Chef Ramesh Maragh served up a bold, flavour-packed CPJ pork chop finished in a house-made pineapple-chilli glaze. Paired with creamy mashed potatoes and sautéed vegetables, the dish offered a fresh take on the Gentleman’s Meal: quality ingredients, confident preparation, and a flavourful reward made to savour.

Recipe Notes from Chef Ramesh Maragh: Grilled Pork Chops in a Pineapple-Chili Glaze

This Father’s Day, I wanted to prepare a dish that was bold, flavourful, and memorable: just like the Fathers we’re celebrating. At The Coppers, I’ve created a grilled pork chop finished in a house-made pineapple-chilli glaze, served with creamy mashed potatoes and sautéed seasonal vegetables.

We start by generously seasoning CPJ’s premium pork chops with our house dry rub, then grill for about four minutes per side until perfectly charred. While the pork cooks, aromatics: garlic, Scotch bonnet, escallion, onion, and ginger, are sautéed in sesame oil alongside chunks of fresh pineapple until caramelised. The pan is then deglazed with pineapple juice and a touch more dry rub to strike the right balance of sweet and savoury.

Our house-made chilli sauce is added and reduced to a rich, glossy glaze before the grilled pork is returned to the pan for full flavour infusion. The final result? A show-stopping plate that’s vibrant, well-rounded, and worthy of the occasion. The perfect accompaniment? A glass of Glenmorangie single malt on the rocks.

Chef Ramesh Maragh begins prep on a premium CPJ pork chop at The Coppers, using his house-made dry rub for depth and balance. (Photo: Leon Mullings)