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Shortcut Jamaican jerk



We love this shortcut Jamaican jerk — made with thick, juicy pork and succulent grilled fruit. Try our jerk rub on chicken pieces or salmon steaks too.

Jerk Pork Chops
with Pineapple
1 baby pineapple or 1/2
regular pineapple
1 lime
2 tablespoons jerk seasoning (see note)
1 tablespoon olive oil
4 pork loin chops, 3/4
inch thick (about 8 ounces
each with bone)
Lime wedges and cilantro sprigs for garnish
1. With sharp knife,

cut pineapple lengthwise
through crown to stem end
in 4 wedges, leaving on leafy
crown.

2. From lime, grate 1/2
teaspoon peel and squeeze
1 tablespoon juice. In small
bowl, mix lime peel and
juice with jerk seasoning
and oil. Rub both sides of
pork chops with jerk mixture.

3. Place pork chops on
hot grill rack over medium
heat; cook 10 to 12 minutes,
turning chops over once,
until browned on the outside and still slightly pink
on the inside. While chops

are cooking, add pineapple
wedges, cut sides down,
to same grill; cook 5 minutes, turning wedges over
once. Transfer chops and
pineapple to same platter.
Garnish with lime wedges
and cilantro sprigs. Makes
4 servings.
* Each serving: About
400 calories, 22g total fat
(7g saturated), 41g protein,
8g carbohydrate, 1g fiber,
11 mg cholesterol, 535mg
sodium.
Note: Seasoning mixes
vary among manufacturers,
especially with regard to salt
content. Add salt to taste if
necessary.

©2016 Hearst Communications



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