Grilled jerk pork chops with pineapple salsa

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TOTAL TIME

40 min

Serves

4

Grilled jerk pork chops with pineapple salsa

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
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