READY IN: 15mins

INGREDIENTS

  • 1largehabanero, seeded, ribs removed and roughly chopped
  • 2garlic cloves, roughly chopped
  • 1tablespoonginger, roughly chopped
  • 14 cupred onion, chopped
  • 12 cuppineapple juice
  • 2tablespoonsgrapeseed oil
  • 2tablespoonsbrown sugar
  • 1teaspoondried thyme
  • 1teaspoonallspice
  • 12 teaspoonground nutmeg
  • 12 teaspoonground cinnamon
  • 14 teaspoonblack pepper (or to taste)
  • 1pinchsea salt, ground(or to taste)
  • 4boneless center cut pork chops
  • 4slicespineapple, cores removed
  • NUTRITION INFO

    Serving Size: 1 (741) g

    Servings Per Recipe:2

    Calories: 971.2

    Calories from Fat 369 g 38 %

    Total Fat 41.1 g 63 %

    Saturated Fat 10.8 g 53 %

    Cholesterol 211.7 mg 70 %

    Sodium 430.1 mg 17 %

    Total Carbohydrate72 g 24 %

    Dietary Fiber 6.5 g 26 %

    Sugars 53.5 g 213 %

    Protein 80.1 g 160 %

    DIRECTIONS

  • In a blender, add all the ingredients except pork chops and process until well combined. In a Ziploc, place pork chops and pour marinade over. Close bag and massage/flip it until well coated. Transfer to the fridge for 8 to 10 hours.
  • Preheat BBQ to 550ºF. Transfer chops on a plate and discard marinade. Place pork chops on the grill and cook 5-6 minutes per side or until internal temperature reaches 135-140ºF. 4 minutes before the end of cooking, place pineapple slices and grill 3 minutes per side. Serve with vegetable medley.
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