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Fiery Island Pork Chops & Pineapple Print Email


4 boneless or bone in pork chops, about 3/4 inch thick
4 teaspoons Busha Browne’s Jamaican Jerk Rub or Tony’s Jamaican Jerk Seasoning
1/2 cup hot pepper jelly
3 tablespoons pineapple juice
1.5 teaspoons minced ginger
4-6 slices/wedges of fresh pineapple, OR canned pineapple rings

Coat chops with jerk seasoning; set aside for 5 minutes (for even more flavor, marinate for several hours to overnight).

Preheat a medium high grill or grill pan. Microwave jelly, pineapple juice and ginger on High for 30 to 60 seconds or until melted.

Grill pork over medium-high heat to 150-160 degrees internal, about 5 to 6 minutes per side. Baste frequently with glaze. Meanwhile grill pineapple to brown and warm through, about 4-8 minutes, basting with glaze.

Serve pork chops with pineapple and any extra sauce - great with steamed rice and veggies. Serves 4
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