2 teaspoons allspice
2 teaspoons ground cinnamon
2 teaspoons coriander
2 teaspoons light brown sugar
4 8-ounce pork chops
2 teaspoons olive oil plush some for brushing
1/2 Napa cabbage, cut lengthwise
1/4 large pineapple, peeled, cored, diced
1/2 jalapeno chile, seeded, diced
1/4 small red onion, finely diced
1 lime, zested, juiced.
In a small bowl, mix allspice, cinnamon, coriander, and brown sugar. Sprinkle over both sides of pork chops. Heat grill to medium-high heat, Brush pan with oil and grill pork about 3 minutes per side or until grill marks form. Transfer to a platter and rest for 5 minutes. Meanwhile, rub cabbage with olive oil. Grill cabbage, turning as needed, for about 6 minutes or until slightly charred. Transfer cabbage to cutting board and cut into thick slices. In a small bowl, mix pineapple, jalapeno, onion and line zest and 2 teaspoons of lime juice. Divide grilled cabbage and pork chops among 4 plates. Spoon salsa mix over the pork and sere.