We love this shortcut Jamaican jerk — made with thick, juicy pork and succulent fruit. Try our jerk rub on chicken pieces or salmon steaks too.
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pork loin chops
Lime wedges and cilantro sprigs
With sharp knife, cut pineapple lengthwise through crown to stem end in 4 wedges, leaving on leafy crown.
From lime, grate 1/2 teaspoon peel and squeeze 1 tablespoon juice. In small bowl, mix lime peel and juice with jerk seasoning and oil. Rub both sides of pork chops with jerk mixture.
Place pork chops on hot grill rack over medium heat; cook 10 to 12 minutes, turning chops over once, until browned on the outside and still slightly pink on the inside. While chops are cooking, add pineapple wedges, cut sides down, to same grill; cook 5 minutes, turning wedges over once. Transfer chops and pineapple to same platter. Garnish with lime wedges and cilantro sprigs.