Pork Chops, Pineapple and Pepper Jelly

By MarieR

These juicy chops have a sweet and spicy kick.

Taste of the South Magazine, May/June 2016, Page 43.

Ingredients

• 1 cup pineapple juice
• 1 cup pepper jelly
• 2 shallots, thinly sliced
• 1/4 cup chopped fresh cilantro
• 1/4 cup plus 1 tablespoon olive oil, divided
• 1 tablespoon plus 2 teaspoons kosher salt,divided
• 6 bone-in rib-cut pork chops(2 inches thick)
• 1 teaspoon ground black pepper
• 6 slices fresh pineapple

Preparation

Step 1

1. In a medium bowl, whisk together pineapple juice, pepper jelly,
shallot, cilantro, 1/4 cup oil, and 1 tablespoon salt. Place pork chops in a large resealable plastic bag; pour pineapple mixture over pork chops. Seal bag; refrigerate for at least 8 hours
2. Remove pork chops from bag; discard marinade. Pat pork chops dry.
Drizzle with remaining 1 tablespoon oil, remaining 2 teaspoons salt, and pepper. Let stand at room temperature for at least 30 minutes.
3. Preheat grill to medium-high heat (350° to 400°).
4. Grill pork over Indirect heat, covered, turning once, until a meat thermometer inserted in thickest portion registers 140°, about
12 minutes. Remove from grill, and let stand for 5 minutes. Meanwhile, grill pineapple over direct heat until grill marks form, about 2 minutes per side. Brush pork with pepper jelly before serving.