1 1/2 lb thick cut boneless pork chops
for the marinade:
8 oz mango-pineapple jam
2-3 serreno peppers
2 tablespoons olive oil
1 tablespoon ginger juice
1 tablespoon pepper sherry
1/4 teaspoon allspice
freshly ground black pepper
Place all of the marinade ingredients in a blender and blend until smooth. Add the pork and the marinade into a resealable bag or marinating container. Allow to marinate at least 30 minutes and up to 2 hours. Prep your grill. Cook the pork chops, flipping once and basting with lefter marinade as desired. Cook the pork throughly through.
This is the ticket to super juicy pork chops and it couldn’t be easier. The jam really seems to lock in the juices and helps the outside caramelize and get nice and crispy. The flavor permeated the pork in perfect balance between sweet and spicy and it the marinade took about 1 minute to pull together. One quick note, the recipe works well doubled, in fact in the picture I was testing it out as a double batch. Try it, you won’t be disappointed. (and it is a great way to use up jam) I used my extra pork to make quesadillas the next day and they were excellent with a bit of refried beans & spinach.
Oh my goodness, I love this post! I love mango and I love pineapple. Enough said. I'm trying this recipe right away! Thanks for sharing!
This is simple and delicious. Tried to use strawberry jam to make a sauce for meat before, but use it to marinate meat and grill is something new to me. Think that it will be very nice and good idea to use up my jam in my fridge too. Thanks for sharing! 🙂