1 bunch scallions, sliced crosswise into 1-inch pieces
1/2 small habanero or 1 large jalapeno, stemmed and seeded
2 tsp dried thyme
4 garlic cloves, smashed and peelied
1 and 1/2 tsp ground allspice
4 bone-in porkchops (6 oz each)
Coarse salt and black pepper
2 tbsp olive oil
Instructions
Cut four 1/2 inch thick rounds from pineapple; set aside. Cut remaining pineapple into large chunks, discarding core. In a food processor, combine pineapple chunks, scallions, chile, thyme, garlic, and allspice and pulse until coarsely chopped. Reserve 3/4 cup pineapple marinade and refrigerate.
Season pork with salt and pepper and place in a 9x13 glass baking dish along with pineapple rounds. Top pork and pineapple with remaining pineapple marinade and turn pork and pineapple to coat. Cover with plastic wrap and refrigerate 1 hour (up to 4 hours)
In a large nonstick skillet, heat 1 tbsp oil over medium-heat. Working in two batches, brush pineapple mixture off pork and cook chops uintil browned and cooked through, 10 minutes per batch, flipping once. (Reduce heat if pork begins to overbrown). Add 1 tbsp oil to skillet. Brush pineapple marinade off pineapple and cook rounds until golden brown in spots, 5-7 minutes, flipping once. Serve with pork and reserved pineapple marinade.
Originally Submitted
3/13/2011
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