30-Minute Pork Marinade 
Original Creole Seasoning 
Tony Chachere’s Smoked Brisket
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Get RecipeGrilling season is here and a delicious pork chop is hard to beat. This Jerk-Inspired Pork Chop with Pineapple Salsa by @mydiaryofus transports you to the Caribbean and to Louisiana with Creole flavors and fresh pineapple that are sure to delight your taste buds.
Ingredients
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For the Pork Chops:
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4 Bone-In Pork Chops
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1 Bottle Tony’s 30-Minute Pork Marinade
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1 Scotch Bonnet or Habanero Pepper, Finely Diced
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1 Teaspoon Allspice
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1 Teaspoon Cinnamon
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1/2 Teaspoon Nutmeg
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4 Cloves Garlic, Finely Minced
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1/4 Cup Brown Sugar
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1 Bunch Green Onions, Chopped
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1 Teaspoon Tony’s Original Creole Seasoning
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For the Salsa:
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2 Cups Pineapple, Chopped
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1/2 Cup Red Bell Pepper, Finely Diced
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1/4 Cup Red Onion, Finely Diced
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1 Jalapeño Pepper, Finely Diced
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2 Tablespoons Fresh Orange Juice
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1 Teaspoon Fresh Lime Juice
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1 Teaspoon Tony’s Original Creole Seasoning
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Cilantro, Freshly Chopped (to Taste)
- Clear
Directions
- Make a jerk-inspired marinade by combining Tony’s Pork Marinade, habanero pepper, allspice, cinnamon, nutmeg, garlic, brown sugar, green onions, and Tony’s Original Creole Seasoning in a bowl. Whisk to combine.
- Add pork chops to a plastic zipper bag and pour half of the marinade over top. Let the pork chops marinate for at least an hour but up to overnight.
- Preheat your grill to 400°F.
- Remove the pork chops from the bag and place them onto the hot grill. Grill for 5-6 minutes per side until internal temperature reaches 145°F. Turn only once.
- Halfway through cooking, brush the reserved marinade over the pork chops to baste.
- Remove the pork chops from the grill and let them rest for 5 minutes.
- While the pork chops cook and rest, make the salsa by combining the pineapple, bell pepper, red onion, jalapeño, orange juice, lime juice, Tony’s Original Creole Seasoning and cilantro. Stir to combine.
- Serve the salsa over the pork chops and enjoy!
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