Here's a fresh Caribbean dish perfect for Summer! Tip: get creative with the salsa. If you can’t find pineapple, try substituting with mango, peaches or strawberries. We recommend serving this dish with simple green salad or Jamaican rice and peas.
- 1 Habanero Chili Pepper, Stem Removed
- 3 Green Onions
- ¼ Cup Canola Oil
- 1 Lime, Juiced
- 1 tbsp (15 mL) Soy Sauce or Tamari
- 1 tbsp (15 mL) Garlic Powder
- 2 tsp (10 mL) Dried Thyme
- 2 tsp (10 mL) Allspice
- 1 tsp (5 mL) Brown Sugar
- 1 ½ tsp (7 mL) Salt
- ½ tsp (2 mL) Pepper
- ½ tsp (2 mL) Cinnamon
- 6 Boneless Loin Chops, Centre Cut
- Pineapple Salsa
- 2 Cups (500 mL) Pineapple, Finely Diced
- ¼ Cup (60 mL) Red Pepper, Finely Diced
- 1 Green Onion, Minced
- 1 Lime, Zested and Juiced
- 1 tbsp (15 mL) Honey
- ¼ tsp (1 mL) Salt
In a food processor, purée habanero chili pepper, green onions, oil, lime juice, soy sauce, garlic powder, thyme, allspice, brown sugar, salt, pepper and cinnamon until smooth.
Place pork chops in a shallow bowl, and spread with jerk marinade. Marinate at room temperature, for 30 minutes, turning occasionally. You can also marinate the chops in the refrigerator for up to one day.
Preheat the BBQ to medium heat (350° to 450°F/175° to 230°C).
Grill the pork chops over direct heat, with the lid closed, 2 minutes per side. Remove from grill and serve with pineapple salsa.
Mix together all ingredients.