Island Pork Chops

Thick pork chops rubbed with Cajun or Jamaican spice, seared hard in a hot skillet, then finished in a blazing oven. The spice rub forms a crusty, flavorful bark on the outside while the inside stays juicy and tender.

The fresh pineapple salsa brings everything into balance. Sweet pineapple, sharp red onion (rinsed under water to mellow the bite), lime juice, and a pinch of the same spice rub used on the chops tie the whole plate together. It’s bright and cool against the hot, spiced meat.

Searing first, then baking is the move for thick chops. It gives you color and crust without overcooking the center.

Chef Tips

• Rinsing the chopped red onion under cold running water removes the harsh sulfur compounds. It stays crunchy and flavorful but won’t burn your sinuses.
• Pat the chops dry before rubbing with spice. Wet meat steams instead of searing, and you won’t get that caramelized crust.
• Use an oven-safe skillet so you can go straight from stovetop to oven without transferring. Cast iron works best.
• Let the chops rest for 5 minutes after baking. Cutting too soon lets all the juices run out onto the plate.

Variations

• Use mango instead of pineapple for a softer, more tropical salsa.
• Add a minced jalapeno to the salsa for heat that matches the spice rub.
• Try this same method with bone-in chicken thighs; just extend the oven time to 20 minutes.