Fresh recipes inspired by local ingredients by Chelsea Cochrane
Pineapple and pork just go together. This pineapple pepper jelly from Althee’s Jellies & Jams is the ultimate marinade for grass-fed pork chops from Jubilee Farms. Sweet, tangy and spicy, this recipe will make you want seconds.
- 4 pork chops from Jubilee Farms
- 1 cup Althee’s pineapple pepper jelly
- 1/2 cup pineapple or orange juice
- 1/4 cup oil
- 1/4 cup chopped fresh cilantro
- 2 tsp chili powder
- 2 tsp salt
- 1/2 tsp black pepper
- Marinate pork chops for 6 – 8 hours, preferably overnight.
- Heat a large skillet over medium high heat.
- Once skillet is hot, add pork chops one at a time with tongs to not carry over too much liquid. You can add a small spoonful of pepper jelly on top the pork chops.
- Let cook 5 – 7 minutes, then flip. As the pork chops cook the pepper jelly marinade will begin to form a glaze – sop this up with the chops. You may want to flip again to get good coverage on the other side, too. Trust me, this stuff is gold.
- If there is too much liquid for it to form a glaze, simply remove the pork chops from the skillet and let it cook down a minute. Then add them back to glaze.
- Don’t over-cook or under-cook pork chops! The safe cooking temp for pork chops is 145 degrees with a 3 minute rest after cooking. Over-cooked chops can get chewy, even marinated.