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Under 30 Minutes

Under 30 Minutes

Jerk Pineapple Pork Chops

Bring some island flavor to your standard pork chops. Pureed pineapple chunks and traditional jerk flavorings act as the marinade. The chops are then seared along with some pineapple slices until golden brown.

  • prep: 15 mins
    total time: 30 mins
  • servings: 4

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Ingredients

  • 2/3 of a whole (4-pound) pineapple, peeled
  • 1 bunch scallions, sliced crosswise into 1-inch pieces
  • 1/2 small habanero or 1 large jalapeno chile, stemmed and seeded
  • 2 teaspoons dried thyme
  • 4 garlic cloves, smashed and peeled
  • 1 1/2 teaspoons ground allspice
  • 4 bone-in pork chops (3/4 inch thick and about 6 ounces each)
  • Coarse salt and ground pepper
  • 2 tablespoons extra-virgin olive oil

Cook's Note

To slice a pineapple, first cut off the leafy top and the base. Stand the fruit on one end and slice the thick skin off in strips, from top to bottom. Cut into rounds, or quarter the pineapple and cut out the core. The flesh can be chopped or cut into strips or chunks.

Directions

  1. Step 1

    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.

  2. Step 2

    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).

  3. Step 3

    In a large nonstick skillet, heat 1 tablespoon oil over medium-high. Working in two batches, brush pineapple mixture off pork and cook chops until browned and cooked through, 10 minutes per batch, flipping once. (Reduce heat if pork begins to overbrown.) Add 1 tablespoon oil to skillet. 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.

Source
Everyday Food, March 2011

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Reviews (1)

  • 23 May, 2011

    I did not like this at all. I followed the recipe and used a fresh pineapple, which was a new, fun thing. And I am not afraid of cutting one up anymore. But the flavor of the dish was not to my liking. And it was a lot of prep work, with lots of dirty dishes. Will not be making again.