Jerk Pork Chops With Pineapple Slaw | TasteToronto
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Jerk Pork Chops With Pineapple Slaw

45 mins Prep Time

15 mins Cook Time

Ingredients

  • 4 pork rib chops, cut 1 inch thick (approximately 4 pounds)

  • 3 cups pineapple, cored and sliced

  • 1/2 cup red onions, thinly sliced

  • 1/2 cup cilantro leaves

  • 1 jalapeño pepper, thinly sliced

  • 1 lime, cut into wedges

  • Splash of olive oil

  • Kosher salt, to taste

  • Black pepper, to taste

  • 1/4 cup pineapple juice

  • 1/4 cup light soy sauce

  • 1 tablespoon canola oil

  • 1 tablespoon thyme leaves

  • 2 teaspoons brown sugar

  • 2 teaspoons ground allspice

  • 1/2 teaspoon ground cinnamon

  • 4 garlic cloves, smashed

  • 4 stalks scallions, cut into 1 inch pieces

  • 2 thumbs ginger, peeled and sliced

  • 1 Scotch bonnet pepper, seeds removed

Directions

Jerk Pork Chops With Pineapple Slaw

3 Steps

  • Step 1

    To prepare the jerk marinade, in a food processor or blender, combine the pineapple juice, light soy sauce, canola oil, thyme leaves, brown sugar, ground allspice, ground cinnamon, smashed garlic cloves, scallions, ginger and Scotch bonnet and blend until smooth. Rub the marinade evenly on all the pork chops and allow to marinate overnight.

  • Step 2

    To prepare the pineapple slaw, in a mixing bowl combine the sliced pineapplesliced red onionscilantro leavessliced jalapeño, splash of olive oil and a squeeze of fresh lime juice, gently toss to combine and adjust seasoning with salt and pepper. Set aside.

  • Step 3

    Remove the pork from the marinade (but leave on any marinade that sticks, this stuff gets very charred and aromatic during grilling) and season lightly with salt and pepper. Cook on a preheated grill until desired doneness is reached. Serve with the pineapple slaw and lime wedges.

Ingredients

  • 4 pork rib chops, cut 1 inch thick (approximately 4 pounds)

  • 3 cups pineapple, cored and sliced

  • 1/2 cup red onions, thinly sliced

  • 1/2 cup cilantro leaves

  • 1 jalapeño pepper, thinly sliced

  • 1 lime, cut into wedges

  • Splash of olive oil

  • Kosher salt, to taste

  • Black pepper, to taste

  • 1/4 cup pineapple juice

  • 1/4 cup light soy sauce

  • 1 tablespoon canola oil

  • 1 tablespoon thyme leaves

  • 2 teaspoons brown sugar

  • 2 teaspoons ground allspice

  • 1/2 teaspoon ground cinnamon

  • 4 garlic cloves, smashed

  • 4 stalks scallions, cut into 1 inch pieces

  • 2 thumbs ginger, peeled and sliced

  • 1 Scotch bonnet pepper, seeds removed

Tags:

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