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Add warm island flavor to pork chops by marinating in Lawry’s® Caribbean Jerk Marinade. Serve with an easy salsa of pineapple, red onion, bell pepper and cilantro.
4 boneless pork chops, 3/4 inch thick (about 1 1/4 pounds)
1/2 cup Lawry's® Caribbean Jerk Marinade with Papaya Juice
1/4 cup Lawry's® Caribbean Jerk Marinade with Papaya Juice
1 can (8 ounces) pineapple tidbits, drained
2 tablespoons finely chopped red onion
2 tablespoons finely chopped red bell pepper
1 tablespoon chopped fresh cilantro
Place pork in large resealable plastic bag or glass dish. Add 1/2 cup of the marinade; turn to coat well. Refrigerate 30 minutes or longer for extra flavor.
Meanwhile, for the Pineapple Salsa, mix pineapple, onion, bell pepper, cilantro and remaining 1/4 cup marinade in medium bowl. Set aside. Remove pork from marinade. Discard any remaining marinade.
Grill over medium heat 5 to 7 minutes per side or until pork is desired doneness. Serve pork with Pineapple Salsa.
(Amount per serving)