Jerk Grilled Pork with Grilled pineapple

Jerk Grilled Pork with Grilled pineapple

• 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

Directions

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. 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).
   
3. 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.