- 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
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.
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).
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.