4 medium limes
1 T Caribbean jerk seasoning
1 T of any of The Olive Bin's Extra Virgin Olive Oils
4 bone-in pork loin chops (3/4 inch thick)
1 T (plus 1 tsp) of The Olive Bin's Key Lime Balsamic Vinegar (Seasonal)
1 small fresh pineapple
Grilled Jerk Chops
Ingredients
Number Of Servings: 4
Directions
- Finely grate the peel from one lime; set aside. Squeeze juice from two limes. Cut remaining two limes in half; set aside.
- In a small bowl, combine the jerk seasoning, oil, vinegar, lime peel, and half of the juice; rub over pork chops.
- Refrigerate for at least 30 minutes. Meanwhile, peel and quarter the pineapple; drizzle with remaining lime juice and Key Lime vinegar.
- Moisten a paper towel with cooking oil; using a long-handled tongs, rub on grill rack to coat lightly. Grill pork chops and pineapple, covered, over medium heat for 4-5 minutes and each side or until thermometer reads 160 degrees and pineapple is tender. Grill the lime halves for 2-3 minutes or until heated through.
- Chop the pineapple; serve with prok chops and lime halves. Serve with a side of rice and Caribbean cabbage slaw.
Additional Info
Recipe adapted from Taste of Home.
