Ingredients
2/3 of a whole (4 pound) pineapple, peeled
1 bunch scallions, sliced crosswise into 1-inch piece
1/2 small habanero or 1 large jalapeno, stemmed and seeded (I used two medium ones)
2 tsp dried thyme
4 cloves of garlic, smashed and peeled
1 1/2 tsp ground allspice
4 bone-in pork chops, 3/4-inch-thick and about 6oz each (I bought a loin on the cheap and sliced it myself)
course salt and ground pepper
2 Tbsp extra-virgin olive oil
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| Scallions, spices, garlic and jalapenos |
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| Pineapple |
1 - Cut four 1/2-inch-thick rounds from the pineapple and set aside. Cut the remaining pineapple into large chunks, discarding the core. In a food processor (or blender in my case), combine pineapple chunks, scallions, chile(s), thyme, garlic, and allspice and pulse until coarsely chopped. Reserve 1/4 cup of this marinade and refrigerate. |
| It doesn't look like much, but just wait! |
3. In a large nonstick skillet, hear 1 Tbsp of the olive oil over medium-high. Working in two batches, brush the marinade off the pork and cook chops until browned and cooked through, about 10 minutes per batch, flipping once (reduce heat if pork begins to overbrown.) When chops are complete, add 1 Tbsp oil to the skillet. Brush marinade from pineapple rounds and cook until golden brown in spots; 5 to 7 minutes, flipping once.4. Serve pork and rounds with reserved pineapple marinade.
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| A complete meal |
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| Delicious! |
The meal was delicious! Tender and flavorful pork with the savory marinade accented with caramelized sweetness of the browned pineapple. If you dig Caribbean fair, I highly suggest giving this recipe a go.
