Health knowledge made personal
Join this community!
› Share page:
Go
Search posts:

Jerk Pineapple Pork Chops

Posted May 26 2011 7:27am

So you have probably noticed a lot of fruit in my meals lately. Of course – it’s Spring! There’s nothing better about Spring meals than all the fruit. That’s where Jerk Pineapple Pork Chops come in. I used a Martha Stewart, Everyday Food, recipe and it didn’t disappoint. The sweetness off the pork was fantastic!

(One of these things is not like the other)

IMG_4126

Remember that pineapple core I used for the pineapple quesadillas? I cut four slices and chopped about 1/2 cup and saved it for this recipe! Also, local pork is yum.

Also note that this recipe requires at least one hour of marinating time.

Jerk Pineapple Pork Chops
(serves 2)

  • 4 slices pineapple round
  • 1/2 cup chopped pineapple
  • 1 bunch scallions, sliced crosswise into 1-inch pieces
  • 1 tsp dried thyme
  • 2 garlic cloves, smashed and peeled
  • 3/4 tsp ground allspice
  • 2 bone-in (local) pork chops
  • Coarse salt and ground pepper
  • 1 tbsp extra-virgin olive oil

In a food processor, combine pineapple chunks, scallions, thyme, garlic, and allspice, and pulse until coarsely chopped. Reserve 1/4 cup pineapple marinade and refrigerate.

IMG_4127  
Season pork with salt and pepper and place in a 9-by-13-inch 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 (or up to 4 hours).

In a large skillet, heat olive oil over medium-high. Working in two batches, brush pineapple mixture off pork and cook chops until browned and cooked through, about 10 minutes, flipping once (reduce heat if pork begins to overbrown). Brush pineapple marinade off pineapple and cook rounds until golden brown in spots, 5 to 7 minutes, flipping once.

Serve with pork and reserved pineapple marinade.

IMG_4128

I put the pork on a bed of arugula with some slices scallions.

IMG_4129

Oh that grilled pineapple, how I love thee. So perfect with meat!
   IMG_4132

We’re currently packing Matt’s truck for the Summercamp Festival , so I bid you adieu. I have a great guest post coming up tomorrow, and then I’ll talk to you on Sunday!

I hope everyone has had a great week!

This week’s eats: Pasta e Fagioli , Skillet Lasagna , Grilled Pineapple Quesadillas

Post a comment
Write a comment:

Related Searches