Reviews (1) Add Rating & Review 16 Ratings 5 star values: 3 4 star values: 2 3 star values: 8 2 star values: 1 1 star values: 2 Martha Stewart Member Rating: 2 stars 05/23/2011 I did not like this at all. I followed the recipe and used a fresh pineapple, which was a new, fun thing. And I am not afraid of cutting one up anymore. But the flavor of the dish was not to my liking. And it was a lot of prep work, with lots of dirty dishes. Will not be making again.
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Gallery Jerk Pineapple Pork Chops Recipe Summary prep: 15 mins total: 30 mins Servings: 4
Ingredients Ingredient Checklist 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
Cook’s Notes 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.
Gallery Jerk Pineapple Pork Chops
Recipe Summary prep: 15 mins total: 30 mins Servings: 4
Gallery
Jerk Pineapple Pork Chops
Jerk Pineapple Pork Chops
Jerk Pineapple Pork Chops
Recipe Summary prep: 15 mins total: 30 mins Servings: 4
Recipe Summary
prep: 15 mins total: 30 mins
Servings: 4
prep: 15 mins
total: 30 mins
prep:
15 mins
total:
30 mins
Servings: 4
4
Ingredients
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
Directions
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 pineapple marinade.
Cook’s Notes 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.
Cook’s Notes
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.
Reviews (1)
Add Rating & Review 16 Ratings 5 star values: 3 4 star values: 2 3 star values: 8 2 star values: 1 1 star values: 2
Martha Stewart Member Rating: 2 stars 05/23/2011 I did not like this at all. I followed the recipe and used a fresh pineapple, which was a new, fun thing. And I am not afraid of cutting one up anymore. But the flavor of the dish was not to my liking. And it was a lot of prep work, with lots of dirty dishes. Will not be making again.
Reviews (1)
Add Rating & Review 16 Ratings 5 star values: 3 4 star values: 2 3 star values: 8 2 star values: 1 1 star values: 2
Add Rating & Review
16 Ratings 5 star values: 3 4 star values: 2 3 star values: 8 2 star values: 1 1 star values: 2
16 Ratings 5 star values: 3 4 star values: 2 3 star values: 8 2 star values: 1 1 star values: 2
16 Ratings 5 star values: 3 4 star values: 2 3 star values: 8 2 star values: 1 1 star values: 2
5 star values: 3 4 star values: 2 3 star values: 8 2 star values: 1 1 star values: 2
Martha Stewart Member Rating: 2 stars 05/23/2011 I did not like this at all. I followed the recipe and used a fresh pineapple, which was a new, fun thing. And I am not afraid of cutting one up anymore. But the flavor of the dish was not to my liking. And it was a lot of prep work, with lots of dirty dishes. Will not be making again.Martha Stewart Member
Rating: 2 stars 05/23/2011
I did not like this at all. I followed the recipe and used a fresh pineapple, which was a new, fun thing. And I am not afraid of cutting one up anymore. But the flavor of the dish was not to my liking. And it was a lot of prep work, with lots of dirty dishes. Will not be making again.
Rating: 2 stars
All Reviews for Jerk Pineapple Pork Chops
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Jerk Pineapple Pork Chops
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
