- 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 jalapeño 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
- Serves: 4
- Active Time: 15 Minutes
- Total Time: 30 Minutes + Marinating
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 shopped. 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. 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 cook through, 10 minutes per batch, flipping once. (Reduce heat if pork begins to over brown.) 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 pineapple marinade.
"Jerk Pineapple Pork Chops." Everyday Foods. March 2011: p18.
I have been very excited that it is pineapple season with the magazines filled with its various recipes and fresh pineapples resting patiently on the displays at our local store. I must have been born in a previous life on some tropical island somewhere because when it comes to anything that includes coconut, pineapple and mango... I simple swoon.
This recipe from March's
Everyday Food was good, but I have to admit it wasn't the "WOW" that we had hoped for. I keep going back to the overwhelming taste of garlic that for some reason didn't quite seem to compliment the pineapple as expected. It wasn't bad by any means, but I admit that I had anticipated more. You would think that with pork, a jalapeño and fresh pineapple... where could you go wrong? Really???
The recipe did havea nice little "How to..." on the side about slicing a fresh pineapple:
"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 then be chopped or cut into strips or chunks."
I pretty much followed the directions step by step, aside from buying boneless chops instead of the boned in, but would that really make THAT much of a difference? I truly can't think of how I would improve on it. The recipe itself was easy enough, but I will admit that I am looking forward to trying out a few other pineapple recipes before the season is over.
Try it yourself and let us know what you thought of the recipe on our
facebook page! We'd love to hear form you. And what would you add to improve on the flavor?