Pineapple and traditional jerk flavorings come together to marinate juicy, seared pork chops that will have you yearning for the Caribbean even if you've never been.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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 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.

Cook's Notes

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.

Reviews (1)

16 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 8
  • 2 star values: 1
  • 1 star values: 2
Rating: 2 stars
05/23/2011
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.