1largehabanero, seeded, ribs removed and roughly chopped
2garlic cloves, roughly chopped
1tablespoonginger, roughly chopped
1⁄4cupred onion, chopped
1⁄2cuppineapple juice
2tablespoonsgrapeseed oil
2tablespoonsbrown sugar
1teaspoondried thyme
1teaspoonallspice
1⁄2teaspoonground nutmeg
1⁄2teaspoonground cinnamon
1⁄4teaspoonblack 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 g38 %
Total Fat 41.1 g63 %
Saturated Fat 10.8 g53 %
Cholesterol 211.7 mg 70 %
Sodium 430.1 mg 17 %
Total Carbohydrate72 g 24 %
Dietary Fiber 6.5 g26 %
Sugars 53.5 g213 %
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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