Jerk Pork Chops With Pineapple Slaw

45 mins Prep Time

15 mins Cook Time

Written By

Vicky Tran

These pork rib chops are marinated in a slightly tamer all-purpose jerk marinade that contains soy sauce and pineapple juice to add flavour and aid in the natural tenderization of the meat as they are marinating. Grilled to bring out the earthy notes from spices like allspice and cinnamon and then served with a delicate pineapple slaw to tame the tongue from what some might take as very fiery heat. Adjust the amount of Scotch bonnet used in the marinade to accommodate your own preference and even substitute in mango for the pineapple for an equally delicious end product.

Ingredients

Jerk Pork Chops With Pineapple Slaw

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

Jerk Marinade

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 pineapple, sliced red onions, cilantro leaves, sliced 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.