Jerk Pineapple Pork Chops

Jerk Pineapple Pork Chops
Author: Chef Adam Zwerling
Serves: 4 Servings
Bring some island flavor to your standard pork chops.
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
Instructions
  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 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. Heat Evo Grill to medium-high. Brush grill with oil.
  4. Brush marinade off chops. Grill chops until browned and cooked through, about 10 minutes, flipping once. (Reduce heat if pork begins to overbrown.)
  5. Brush pineapple marinade off pineapple and cook rounds until golden brown in spots, 5 to 7 minutes, flipping once.
  6. Serve reserved pineapple marinade.