Saturday, May 14, 2011

Caribbean Jerk Pork Chops

This is really good on the grill, but you can also cook it on the stove - just make sure to get the heat really high, to get that delicious sear on the outside.


2 boneless pork chops

Jerk Marinade: 
2 tablespoons olive oil
1 jalapeno (for less heat, remove the core and seeds) 
4 garlic cloves
6 green onions, root removed 
1 teaspoon white sugar
1 teaspoon ground allspice 
1 teaspoon dried thyme
1 teaspoon ginger
1 teaspoon salt
1 teaspoon black pepper 
1 tablespoon lemon juice

In a food processor or blender, add the marinade ingredients and process until the ingredients are fully liquefied.  Taste and add seasoning if necessary - it should be relatively hot, to retain any of the spiciness after cooking, so you may want to add a dash of cayenne if it doesn't seem hot enough.

Marinate the chops in the sauce for at least 30 minutes or up to 6 hours.

When ready to cook, remove the chops from the sauce and discard.  Pat dry with paper towels on each side.  Grill the pork on medium-high heat for about 4 minutes per side, or until just cooked through.  Let rest for about 5 minutes, then serve.

Tips -   I like to reserve a bit of the sauce before I marinate the raw meat in it, and serve it on the side.  Also, I've seen various other things added to this marinade, so if you want to switch it up, you could add pineapple, or brown sugar, or an extra jalapeno to make it even more spicy.  Enjoy!

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