Jerk Pork with Pineapple Relish2016-10-10
- Servings : 1 or 2
- Prep Time : 60m
- Cook Time : 15m
- Ready In : 1:15 h
I love the grilled flavor of jerk seasoning and then adding pineapple brings a sweetness that goes really well with the heat of the rub. It’s good with white rice on the side.
The recipe shows you how to make a salsa style relish for this but sometimes in a pinch I use store bought salsa or my pico de gio recipe, just add pineapple to it. Sometimes I’ll even grill the pineapple and onion to get the grill marks on them before dicing it up and adding them to the relish. Grilling it makes the relish even sweeter and adds more grilled flavor to the dish.
If you have any relish left after dinner it’s great the next day as a salsa on corn chips.
- 1 teaspoon Brownes jerk seasoning for each pork chop
- 1 or 2 pork chops, 1 inch thick
- 1 slice of pineapple, diced (about ¼ cup)
- 1 slice of white onion, diced (about ¼ cup)
- 4 or 5 slices of pickled jalapenos, minced
- 3 Capari or roma tomatoes, diced (about a cup)
- ½ Tablespoon white vinager
- Salt to taste
Rub the pork chops with the jerk seasoning. In a plastic resealable bag with all the air squeezed out, marinade the pork chops in the jerk seasoning for at least an hour or overnight in the fridge.
In a resealable container place the pineapple, onion, jalapenos, tomatoes, vinegar, and stir. Taste and add salt if needed. Set aside.
Pull the meat out of the fridge a half hour before cooking. Preheat grill to high. Cook the pork to at least 145°. Serve with the pineapple relish on the side.