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)
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.
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.
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.
I put the pork on a bed of arugula with some slices scallions.
Oh that grilled pineapple, how I love thee. So perfect with meat!
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!