These juicy chops have a sweet and spicy kick.
Pineapple and Pepper Jelly Pork Chops
Yields: 6 Servings
- 1 cup pineapple juice
- 1 cup pepper jelly
- 2 shallots, thinly sliced
- 1⁄4 cup chopped fresh cilantro
- 1⁄4 cup plus 1 tablespoon olive oil, divided
- 1 tablespoon plus 2 teaspoons kosher salt, divided
- 6 bone-in rib-cut pork chops (2 inches thick)
- 1 teaspoon ground black pepper
- 6 slices fresh pineapple
- Pepper jelly, to serve
- In a medium bowl, whisk together pineapple juice, pepper jelly, shallot, cilantro, 1⁄4 cup oil, and 1 tablespoon salt. Place pork chops in a large resealable plastic bag; pour pineapple mixture over pork. Seal bag; refrigerate for at least 8 hours.
- Remove pork from bag; discard marinade. Pat pork chops dry. Drizzle with remaining 1 tablespoon oil, remaining 2 teaspoons salt, and pepper. Let stand at room temperature for at least 30 minutes.
- Preheat grill to medium-high heat (350° to 400°).
- Grill pork over indirect heat, covered, turning once, until a meat thermometer inserted in thickest portion registers 140°, about 12 minutes. Remove from grill, and let stand for 5 minutes. Meanwhile, grill pineapple over direct heat until grill marks form, about 2 minutes per side. Brush pork with pepper jelly before serving.
Find more great recipes like this one in Taste of the South’s May/June 2017 issue!