Jerk pork with grilled pineapple and nectarines
⅓ cup(s), fresh
2 medium, sliced
1 piece(s), (1/2-inch) fresh, peeled
1 large clove(s), peeled
Uncooked lean boneless pork chop(s)
1 pound(s), 4 (1/4-pound) trimmed
4 slice(s), 4 (1/2-inch) cored
2 item(s), medium, halved and pitted
- Spray the grill rack with nonstick spray. Preheat the grill to medium or prepare a medium fire.
- Combine the cilantro, scallions, ginger, garlic, oil, thyme, salt, allspice, and cayenne in a food processor; pulse until the mixture forms a paste.
- Place the pork, pineapple, and nectarines on the grill rack. Grill the pork, brushing both sides with the cilantro mixture, until an instant-read thermometer inserted into the side of a chop registers 160°F for medium, about 2 1/2 minutes on each side. Grill the pineapple and nectarines until tender and well marked, about 2 1/2 minutes on each side.
- Divide the pork chops, pineapple, and nectarines evenly among 4 plates. Yields 1 pork chop, 1 pineapple slice, and 1/2 nectarine per serving.