• Combine all components of marinade into a leak-proof container. Wash and dry boneless pork chops. Add to marinade, making sure to fully coat the pork. Return to refrigerator for 4 hours, do not exceed 6 hours.
• Cut and deseed the habanero chili; combine 1 ounce of Don Q Rum into a bowl and add chopped habanero to soak and impart heat*; we typically allow the habanero to sit in the rum for about 30 minutes.

  Combine pineapple, red onion, and cucumber in a bowl with zest and juice 1-2 limes. Remove chopped habanero from rum and add the rum to the salsa. Stir in ½ tsp of nutmeg, the salt and pepper to taste.
• Prepare coconut rice by rinsing 1 cup of rice 3x times with cold water. Add coconut milk and water*. Bring to a boil, reduce heat to low for 13 minutes, remove from heat but keep lid firmly in place and let steam for additional 9 minutes. Remove lid and fluff rice.
• Remove pork from marinade, cover in jerk seasoning, and barbeque – depending on the type of barbeque, cook until internal temperature is 145 degrees; the time will depend on how thick the pork chop is and whether they are bone in/boneless. Remove from barbeque, let rest for minimum 5 minutes. Slice to desired thickness.
• Assemble by layering rice, pork, salsa, and top with fresh cut cilantro.

  Enjoy!

Notes:

• *Acid components of marinade will begin to cook the pork.
• *Depending on how spicy you prefer your salsa, you can temper the level depending on how long you soak the seeds/chopped habanero.
• *If you do not have coconut water, use regular water instead. I tend to always have some coconut water for other recipes and for smoothies.