Transport your taste buds to the islands of the Caribbean or the dinner tables of the South with this quick end-of-summer meal. In Tony’s Jerk-Inspired Pork Chop with Pineapple Salsa, the flavors of Tony Chachere’s seasonings and marinades are sure to delight.
Jerk-Inspired Pork Chops with Pineapple Salsa
Courtesy of: @mydiaryofus
Ingredients
For the Pork Chops:
- 4 Bone-In Pork Chops
- 1 Bottle Tony’s 30-Minute Pork Marinade
- 1 Scotch Bonnet or Habanero Pepper, Finely Diced
- 1 Teaspoon Allspice
- 1 Teaspoon Cinnamon
- ½ Teaspoon Nutmeg
- 4 Cloves Garlic, Finely Minced
- ¼ Cup Brown Sugar
- 1 Bunch Green Onions, Chopped
- 1 Teaspoon Tony’s Original Creole Seasoning
For the Salsa:
- 2 Cups Pineapple, Chopped
- ½ Cup Red Bell Pepper, Finely Diced
- ¼ Cup Red Onion, Finely Diced
- 1 Jalapeño Pepper, Finely Diced
- 2 Tablespoons Fresh Orange Juice
- 1 Teaspoon Fresh Lime Juice
- 1 Teaspoon Tony’s Original Creole Seasoning
- Cilantro, Freshly Chopped (to Taste)
Instructions
- Make a jerk-inspired marinade by combining Tony’s Pork Marinade, habanero pepper, allspice, cinnamon, nutmeg, garlic, brown sugar, green onions, and Tony’s Original Creole Seasoning in a bowl. Whisk to combine.
- Add pork chops to a plastic zipper bag and pour half of the marinade over top. Let the pork chops marinate for at least an hour but up to overnight.
- Preheat your grill to 400°F.
- Remove the pork chops from the bag and place them onto the hot grill. Grill for 5-6 minutes per side until internal temperature reaches 145°F. Turn only once.
- Halfway through cooking, brush the reserved marinade over the pork chops to baste.
- Remove the pork chops from the grill and let them rest for 5 minutes.
- While the pork chops cook and rest, make the salsa by combining the pineapple, bell pepper, red onion, jalapeño, orange juice, lime juice, Tony’s Original Creole Seasoning and cilantro. Stir to combine.
- Serve the salsa over the pork chops and enjoy!
