Recipe courtesy of Pinky's Westside Grill

Green Chile Pork

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  • Level: Intermediate
  • Total: 6 hr 45 min (includes marinating time)
  • Active: 45 min
  • Yield: 4 servings
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12 ounces pineapple juice

1/4 cup olive oil 

3 ounces soy sauce 

2 tablespoons dry jerk seasoning 

2 tablespoons molasses 

1 teaspoon granulated onion 

2 fresh jalapenos, seeded and medium diced 

1 roasted, peeled, seeded poblano, rough chopped 

Four 6-ounce butterflied pork chops, pounded with the tenderizing side of a meat mallet


8 ounces mayonnaise, preferably Duke's

3 ounces Jamaican or other sweet pepper relish 

4 slices fresh pineapple 

8 slices Swiss cheese 

4 good brioche buns, toasted 

4 ounces arugula 


Special equipment:
a meat mallet
  1. For the marinade: Mix pineapple juice, olive oil, soy sauce, jerk seasoning, molasses, granulated onion, jalapenos and poblano together in a gallon resealable plastic bag. Add tenderized pork and refrigerate for at least 6 hours or up to 24 hours.
  2. For the sandwiches: Mix mayo and Jamaican relish in a bowl.
  3. Preheat a flat top or griddle on medium-high heat and put on pork to get a good sear, about 2 minutes. Flip and sear the other side, 2 minutes. Don't forget to put some of the peppers from the marinade and the pineapple on to caramelize, 2 to 3 minutes. Melt Swiss cheese on pork!
  4. Spread buns with Jamaican mayo on tops and bottoms, then add pork and Swiss cheese, caramelized pineapple and peppers and arugula. Close buns for green chile pork sandwiches!

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