Caribbean Jerk Pork Chops

I love the versatility of pork.  It was always one of the meats that we had at least once a week growing up.  I guess that comes from grandpa Norm raising pigs on his farm along with cows and chickens.

I was always so fond of my moms fried pork chops.  She always made them with fried potatoes and apple sauce.  Of course now as I look back I see that that was a heart attack on a plate.  All that fried food is not good for you, but luckily it wasn’t something we had every week.  Usually only once or twice a month.  So many of my favorite dishes growing up were probably so memorable to me because we had them so rarely and it was like a treat when we did have them.

Tonight I decided on something a bit more spicy.  So I went with a spicy Caribbean jerk marinade.  I like to use my marinades some times also as a sauce.  Now let me remind you of something. You have to cook the marinade to boiling if you’re going to use it as a sauce as well.  If you don’t you risk great sickness from bacteria that can be in the marinade from the raw meat you marinated it in.  I get around this by finishing it off in the pan with the meat.  Bringing it to a boil, then reducing the heat and simmering it down to a thick sauce.  That way all the bacteria it could be harboring is killed and the sauce is so much more rich in flavor from reducing it so much.

So I hope y’all give my Caribbean Jerk Chops a try.   BTW, you can use this marinade on chicken and fish as well.  So y’all may want to book mark this recipe.

 

Ingredients:

• 2 tablespoons olive oil
• 3-4 pork chops (bone in)
• 3 mini bell peppers – cut in rings
• 1 large shallot – cut in thin strips
• Caribbean Jerk Marinade (see recipe below)

1. Put pork chops in zip top bag with the marinade and refrigerate for about 1 hour.
2. Remove chops from refrigerator and let come to room temperature.
3. In large skillet heat the olive oil over medium high heat.
4. Add the marinated pork chops and brown on both sides. (reserve marinade)
5. Now add the pepper rings and shallot and sauté 4-5 minutes.
6. Add the marinade to the pan and cover.  Cook 8-10 minutes
7. Remove lid and cook and additional 5-10 minutes to reduce the marinade to a thickened sauce.
8. Serve.  Spoon some of the thickened marinade over the chops.

Caribbean Jerk Marinade

Ingredients:

• 1 tablespoon cracked black peppercorns
• 3/4 teaspoon grated nutmeg
• 1 1/2 teaspoons ground allspice
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 2 tablespoons salt
• 1/4 cup dark brown sugar
• 3  habanero peppers, seeded and chopped
• 4 teaspoons minced garlic
• 1 tablespoon minced ginger
• 2 bunches scallions, finely chopped (green and white parts)
• 1/2 cup canola oil
• Zest and juice of 4 limes
• 1/4 cup white vinegar
• 1/2 cup dark rum

1. Place all ingredients in a small bowl and mix well.