Grilled jerk pork chops with pineapple salsa
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TOTAL TIME
40 min
Serves
4
Photo, Roberto Caruso.
Ingredients
- 2 jalapeño peppers , seeded
- 2 tbsp lime juice
- 2 tbsp canola oil
- 1 tsp allspice
- 1/2 tsp dried thyme
- 3/4 tsp salt
- 4 boneless pork chops , about 1/2-in. thick
Pineapple salsa
- 1 pineapple , cored and diced
- 1/4 cup diced red onion
- 1 red bell pepper , diced
- 2 tbsp chopped mint
- 2 tbsp lime juice
- 1 tbsp canola oil
- 1/4 tsp salt
Instructions
- PREHEAT barbecue to medium.
- WHIRL jalapenos with lime juice, canola oil, allspice, dried thyme and 3/4 tsp salt in a food processor until finely chopped. Transfer to a medium bowl and add pork chops. Turn until pork is well coated. Set aside.
- STIR pineapple with red onion, bell pepper, mint, lime juice, canola oil and 1/4 tsp salt in a medium bowl.
- OIL grill. Barbecue pork chops, lid open, 3 to 4 min. Flip pork chops and brush with remaining marinade. Continue grilling until no pink remains, 3 more min. Let rest, 5 min. Serve with pineapple salsa.
How to seed a jalapeno pepper
Nutrition (per serving)
- Calories
- 628,
- Protein
- 55 g,
- Carbohydrates
- 45 g,
- Fat
- 26 g,
- Fibre
- 5 g,
- Sodium
- 685 mg.
- Excellent source of
- Vitamin B6
FILED UNDER: gluten free grill
