This may be the first recipe that almost didn’t make it to the blog. It began with great anticipation and ended with a bit of disappointment. However, I liked the concept of the recipe — just not as it is written. I had almost a whole pineapple left after our Teriyaki Chicken Salad, and I thought it would be awesome paired with pork. The first problem with this recipe is the “marinade”. It really seems like more of a chutney – chopped fruit, vegetables and spices. It was quite thick and had no fluidity at all. You have to spread it over the pork and pineapple rings and scrape it off before cooking. It also had a very heavy taste from the allspice that carried over to the finished product. We didn’t care for the reserved “marinade/sauce/chutney” served cold with the meal at all. My final impression was that I wasted a perfectly good pineapple. Oh, Martha (sigh) what were you thinking?! Served here with String Beans with Shallots — they were fabulous!
JERK PINEAPPLE PORK CHOPS (Serves 4-5)
- 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 pineapple marinade.
~ from MarthaStewart.com ~