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Cayman Island Pork Chops with Pineapple Salsa
Marinade:
4 green onions, root ends trimmed, roughly chopped
2 medium garlic cloves
1 medium jalapeño chile pepper, stemmed
2 tablespoons extra virgin olive oil
juice of 1 lime
1 tablespoon soy sauce
2 teaspoons dried thyme
1 teaspoon ground allspice
1/2 teaspoon kosher salt
4 boneless, center cut pork chops, 6 to 8 ounces each and about 1 1/4 inches thick
Salsa:
1 tablespoon extra virgin olive oil
1/2 cup finely diced red bell pepper
1/3 cup finely diced red onion
1 teaspoon minced jalapeño chile pepper
1 1/4 cups finely diced fresh pineapple
2 teaspoons fresh lime juice
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
In the bowl of a food processor, combine all the marinade ingredients. Process for a minute or so to create a fairly smooth paste.
Place the chops on a large rimmed plate. Using a spoon, spread the marinade evenly over both sides of the chops. Cover the plate with plastic wrap and refrigerate for 3 to 4 hours.
Meanwhile, make the salsa. In a small saucepan, warm the oil over medium-high heat. Add the bell pepper, onion, and jalapeño. Mix well and cook until softened, about 3 minutes, stirring occasionally. Add the remaining salsa ingredients, mix well, and cook for 2 minutes. Remove the saucepan from the heat and allow the salsa to cool to room temperature.
After the chops have marinated for 3 to 4 hours, allow the meat to sit at room temperature for 20 to 30 minutes before grilling. Discard the marinade.
Grill the chops over direct medium heat, with the lid closed as much as possible, until barely pink in the center or until the internal temperature reaches 150 degrees, 10 to 15 minutes, turning once or twice and swapping their positions as needed for even cooking. Serve warm with the salsa.
Makes 4 servings.
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Cayman Island Pork Chops with Pineapple Salsa
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Category: Recipes
Prep Time: Cook Time: Total Time:
Cayman Island Pork Chops with Pineapple Salsa
Marinade:
4 green onions, root ends trimmed, roughly chopped
2 medium garlic cloves
1 medium jalapeño chile pepper, stemmed
2 tablespoons extra virgin olive oil
juice of 1 lime
1 tablespoon soy sauce
2 teaspoons dried thyme
1 teaspoon ground allspice
1/2 teaspoon kosher salt
4 boneless, center cut pork chops, 6 to 8 ounces each and about 1 1/4 inches thick
Salsa:
1 tablespoon extra virgin olive oil
1/2 cup finely diced red bell pepper
1/3 cup finely diced red onion
1 teaspoon minced jalapeño chile pepper
1 1/4 cups finely diced fresh pineapple
2 teaspoons fresh lime juice
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
In the bowl of a food processor, combine all the marinade ingredients. Process for a minute or so to create a fairly smooth paste.
Place the chops on a large rimmed plate. Using a spoon, spread the marinade evenly over both sides of the chops. Cover the plate with plastic wrap and refrigerate for 3 to 4 hours.
Meanwhile, make the salsa. In a small saucepan, warm the oil over medium-high heat. Add the bell pepper, onion, and jalapeño. Mix well and cook until softened, about 3 minutes, stirring occasionally. Add the remaining salsa ingredients, mix well, and cook for 2 minutes. Remove the saucepan from the heat and allow the salsa to cool to room temperature.
After the chops have marinated for 3 to 4 hours, allow the meat to sit at room temperature for 20 to 30 minutes before grilling. Discard the marinade.
Grill the chops over direct medium heat, with the lid closed as much as possible, until barely pink in the center or until the internal temperature reaches 150 degrees, 10 to 15 minutes, turning once or twice and swapping their positions as needed for even cooking. Serve warm with the salsa.
Makes 4 servings.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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