Hot Tropical Chops

This Caribbean pepper is famous for being the hottest chile pepper in the world. They come in a variety of shapes and colors(yellow, orange,green, red,chocolate). Not only are they extremely hot, but they also have a unique,distinctively fruity flavor.

It is the key ingredient in the popular Jamaican Jerk sauce. The habanero is also widely used in many different types of hot sauces. The popularity of this chile pepper continues to grow and is becoming easier to find on the grocery shelf.

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4 boneless, pork chops (loin)
2-3 habaneros, diced (seeds may be removed)
1 cup Zesty Italian dressing
1/2 cup light brown sugar
2 Tbsp soy sauce
1 (8-oz) can pineapple slices, drained, juice set aside


Prepare the marinade by mixing the diced habaneros, dressing, brown sugar, soy sauce, and pineapple juice until well blended. Place the pork chops into a 13X9 baking dish and place one pineapple slice on each chop and pour marinade over the chops. Cover with foil and marinate for 6 to 24 hours in the refrigerator.

When you are ready to cook, remove the chops from the marinade and set marinade aside. Chops can be baked, broiled or grilled. I usually bake them in a 350 degree over for a little over an hour. This makes them really tender. Broil or grill for about 20 to 30 minutes per side.

In the meantime, on medium-high heat in small saucepan, heat the marinade to a boil and boil for a minimum of 2 minutes, 3 to 5 minutes is best. Set aside and use as a dip or pour over chops before serving.

Serves 2-3. From