Jerk Pineapple Pork Chops
Bring some island flavor to your standard pork chops. Pureed pineapple
chunks and traditional jerk flavorings act as the marinade. The chops are
then seared along with some pineapple slices until golden brown.
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 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
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.
Everyday Food, March 2011. From: Martha Stewart
Everyday Food, March 2011