Cooking with Curtis for under $10 Jamaican Pork Chops with Pineapple Salsa
No description found
Cooking with Curtis for under $10 Jamaican Pork Chops with Pineapple Salsa
Prep: 10 minutes
Cook: 15 min
Serve: 4
Recommended Videos
2 tsp. ground allspice
2 tsp. Winn-Dixie ground cinnamon
2 tsp. ground coriander
2 tsp. light brown sugar
Kosher salt and freshly ground black pepper
Four 8-oz. bone-in pork chops
2 tsp. olive oil, plus more for brushing
1/2 Napa cabbage, cut in half lengthwise
1/4 large pineapple, peeled, cored, cut into small dice
1/2 jalapeño chile, seeded, cut into small dice
1/4 small red onion, finely diced
1 lime, zested, juiced
Instructions:
In a small bowl, mix allspice, cinnamon, coriander, sugar, 2 tsp. of salt, and 1 tsp. of pepper. Sprinkle spice mixture over both sides of pork chops.
Heat a large indoor grill pan over medium-high heat. Brush pan with oil and grill pork for about 3 minutes per side, or until grill marks form and center of pork is barely pink when pierced at bone with tip of a knife. Transfer to a platter to rest for 5 minutes.
Meanwhile, rub cabbage with 2 tsp. of oil and sprinkle with salt and pepper. Grill cabbage, turning as needed, for about 6 minutes, or until crisp-tender and slightly charred. Transfer cabbage to a cutting board and cut into thick slices.
In a small bowl, mix pineapple, jalapeño, onion, lime zest, and 2 tsp. of lime juice. Season with salt and pepper.
Divide grilled cabbage and pork among 4 plates. Spoon salsa over pork and serve.
Make-ahead
Spice mixture can be made up to 1 week ahead, stored airtight at room temperature. Salsa can be made up to 3 hours ahead, covered and kept at room temperature.
Copyright 2016 by WJXT News4Jax - All rights reserved.
