August 19, 2011

Mango-Pineapple Jam Glazed Grilled Pork Chops

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
sea salt
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.

My thoughts:
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.