Difficulty: Easy - for beginners
2/3 of a whole pineapple, peeled
1 bunch scallions, sliced crosswise into 1-inch pieces
1/2 small habanero or 1 large jalapeno, stemmed and seeded
2 tablespoons fresh thyme leaves, minced
4 garlic cloves, smashed and peeled
4 1/2 teaspoons allspice
4 bone-in pork chops (I used 2 pounds of boneless pork loin, trimmed of fat and cut into four pieces)
kosher salt and ground pepper
2 tablespoons extra-virgin olive oil
But 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 of marinade and refrigerate.
Season pork with salt and pepper and place in a 9-by-13-inch 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 for 1- 4 hours.
In a large nonstick skillet, heat 1 tablespoon oil over medium-high heat. Working in two batches, brush pineapple mixture off pork and cook chops until browned and cooked through, about 10 minutes per batch, flipping once. Reduce heat if pork begins to overbrown. Add the other tablespoon of oil. Brush pineapple and cook rounds until golden brown in spots, about 5 to 7 minutes, flipping once. Serve with pork and reserved pineapple marinade.