This was a very quick, easy meal to put together. Yes the chops need marinating, but it all went together so easily.
And everyone seemed to enjoy it.
The pineapple in the marinade helps tenderize the pork, and searing it in a pan caramelizes it beautifully which adds to the flavour.
This is definitely a recipe that I will make again, although I will probably add more chilli to the marinade as this was not spicy enough for us. I served this with some cauliflower “rice”.
Because this recipe contains chilli, which is a nightshade, these are an AIP stage 4 reintroduction. When reintroducing foods on the AIP, I recommend this guide.
Pineapple Jerk Pork Chops
1 large pineapple peeled and sliced into 1/2″ slices
1 bunch of green onions – chopped
1 large jalapeno chilli – seeded and chopped
2 tsp dried thyme
4 garlic cloves – peeled and crushed
8 bone-in pork chops
Sea salt and black pepper to taste
2 tbsp coconut oil
Set aside 6 pineapple slices and cut the remaining slices into large chunks. I didn’t bother to take the core out of the pineapple, and it didn’t seem to matter. You can remove it if you want to, or if your pineapple is a little “Woody”
Place the cubed pineapple in the food processor along with the green onions, chilli, thyme, garlic and allspice. Pulse until well mixed.
Reserve 3/4 of a cup of this marinade.
Season the pork well with salt and pepper and then rub in the remaining marinade well, thoroughly coating each side. Cover the pork and place in the fridge for up to 4 hours.
In a large skillet, heat 1 tbsp of oil over a medium high heat. Brush the excess marinade off the pork and working in batches, cook the pork for 10 minutes each side until cooked..
Keep the pork warm and add the pineapple to the skillet. Cook until browned and caramelized.
Serve the pork and pineapple with the reserved marinade as a sauce.
Serve Cauliflower “Rice” as a side.