Jerk Grilled Pork with Grilled pineapple
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2/3 of a whole (4-pound) pineapple, peeled
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1 bunch scallions, sliced crosswise into 1-inch pieces
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1/2 small habanero or 1 large jalapeno chile, stemmed and seeded
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2 teaspoons dried thyme
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4 garlic cloves, smashed and peeled
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1 1/2 teaspoons ground allspice
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4 bone-in pork chops (3/4 inch thick and about 6 ounces each)
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Coarse salt and ground pepper
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2 tablespoons extra-virgin olive oil
Directions
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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 Top pork with pineapple marinade to coat.
Cover with plastic wrap and refrigerate 1 hour (or up to 4 hours).
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In a large nonstick skillet, heat 1 tablespoon oil over
medium-high. 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. Grill pineapple for 5 to 7 minutes, flipping once.
Serve with pork and reserved pineapple marinade. I served it over rosemary mashed potatoes.
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