Tuesday, April 5, 2011

Jerk Pork Chops with Grilled Pineapple Salsa

I've had this recipe marked for a long time and man was I missing out. This recipe is packed with flavor and the grill always adds a dimension of flavor to food that in my opinion is hard to beat. When you grill pineapple it practically turns to candy, throw in a little brown sugar on it and I'm pretty sure it now qualifies as candy. Now add in grilled bell peppers, candied ginger, and lime juice and you have a wonderful mix.

For the pork I took the easy way since I put so much time into the salsa. I used a bottle of Jerk Marinade off the store shelf and put it to work an hour before it was time to grill. I have to say it was very delicious with only a very small hint of some heat. The wonderful thing about grilling now is that most grocery store shelves are loaded with all kinds of commercial products for grilling, and many of them have been created by award winning BBQ teams. So I see no shame in using their products if it will save me some time on a weeknight and get the food to the table sooner, which simply means you will have a lot happier home.
Pork Chops
4 pork chops
1 bottle of Jerk Marinade with Papaya

Place pork chops in a seal-able zip-lock bag and pour in enough marinade to cover, seal the bag and place it in the fridge for at least 30 minutes until ready to grill.

To grill heat the grill to high and cook for 4-5 minutes each side or until done.

1 ripe pineapple
1 medium-size red bell pepper
1 medium-size yellow bell pepper
1 tablespoon minced candied ginger
1/2 cup chopped fresh cilantro leaves
3 tablespoons fresh lime juice, or more to taste
1 tablespoon light brown sugar, or more as needed

1. peel the pineapple, cut it in half lengthwise, and remove the core. Cut each pineapple half lengthwise into quarters. Yous should have 8 pieces.
2. Set up the grill for direct grilling and preheat to high.
3. When ready to cook, brush and oil the grill grate. Arrange the pineapple pieces and bell peppers on the hot grate and gill, turning with tongs, until nicely charred on all sides, 8 to 12 minutes. Transfer the pineapple and bell peppers to a bowl and let cool.
4. Cut the cooled pineapple into 1-inch chunks. Core and seed the bell peppers and cut them into 1 inch dice. Combine the pineapple, bell peppers, candied ginger, cilantro, lime juice, and brown sugar in a serving bowl and toss gently to mix. Taste fore seasoning, adding more lime juice and/or brown sugar as necessary; the pineapple salsa should be highly seasoned. Serve the salsa within 3 hours.

If you like a little heat with your salsa you can always add a Scotch bonnet chile or other hot chile of your liking.

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