jerk pineapple pork chops... 30 minuts plus marinating

the goods:

whole pineapple, peeled

1 bunch scallions, sliced crosswise into 1-inch pieces

1 large jalapeno chile, stemmed and seeded

2 teaspoons dried thyme

4 garlic cloves, smashed and peeled

1 and 1/2 teaspoons ground allspice

4 bone-in pork chops

Cut four 1/2-inch-thick rounds from pineapple; set aside. Cut remaining pineapple into large chunks, discarding core.

In a food processor, combine pineapple chunks, scallions, chile, thyme, garlic, and allspice and pulse until coarsely chopped.

Reserve 3/4 cup pineapple marinade and refrigerate.

Season pork with salt and pepper and place in a 9-by-13-inch glass baking dish along with pineapple rounds.

Top pork and pineapple with remaining pineapple marinade and turn pork and pineapple to coat. Cover with plastic wrap and refrigerate 1 hour (or up to 4 hours).

Heat the grill or a nonstick skillet to medium-high. Working in batches, brush pineapple mixture off pork and cook chops (use 1 teaspoon olive oil if cooking in skillet) until browned and cooked through, 10 minutes, flipping once. Brush pineapple marinade off pineapple and cook until rounds are golden brown in spots, 5 to 7 minutes, flipping once.

Serve pork and pineapple together with reserved pineapple marinade.