Caribbean Jerk Pork Chops Recipes

JAMAICAN JERK PORK CHOPS

Steps:

• Place everything but the pork chops in a food processor and pulse until smooth.
• Put pork chops in a resealable plastic bag and coat with the marinade. Let sit in refrigerator for 3 hours or up to overnight.
• Heat grill on high heat and grill pork chops 8 minutes per side.

CARIBBEAN JERK PORK CHOPS

Steps:

• Combine water, lemon juice, onion, brown sugar, green onions, oil, salt, allspice, cinnamon, black pepper, thyme, and cayenne pepper in a blender or food processor. Blend until smooth. Reserve 1/2 cup for basting.
• Place pork chops in shallow glass dish. Pour remaining marinade over the meat. Cover, and refrigerate at least 12 hours, but no longer than 24 hours.
• Preheat grill for medium heat. Place grate 4 to 5 inches above heat source.
• Oil the grill grate. Arrange chops on grate, and discard marinade. Cover grill, and cook chops for 10 minutes, turning once, or to desired doneness.

CARIBBEAN JERK PORK CHOPS

Steps:

• Combine water, lemon juice, onion, brown sugar, green onions, oil, salt, allspice, cinnamon, black pepper, thyme, and cayenne pepper in a blender or food processor. Blend until smooth. Reserve 1/2 cup for basting.
• Place pork chops in shallow glass dish. Pour remaining marinade over the meat. Cover, and refrigerate at least 12 hours, but no longer than 24 hours.
• Preheat grill for medium heat. Place grate 4 to 5 inches above heat source. Oil the grill grate. Arrange chops on grate, and discard marinade. Cover grill, and cook chops for 10 minutes, turning once, or to desired doneness.

CARIBBEAN JERK PORK

Steps:

• Lightly spray the grill rack or broiler pan and rack with cooking spray. Preheat the grill on high or preheat the broiler.
• In a food processor or blender, process all the seasoning blend ingredients until smooth. Transfer to a large shallow glass dish.
• Add the pork to the seasoning blend, turning to coat. Cover and refrigerate for 15 to 20 minutes, turning occasionally.
• Grill the pork or broil about 4 inches from the heat for 5 to 6 minutes on each side, or until slightly pink in the center. Sprinkle with the salt. Serve with the lime wedges to squeeze on top.
• Cook's Tip on Jerking and Jerk Seasoning
• Jerking, a method of cooking in Jamaica, involves rubbing meat with, or marinating it in, a fiery-hot, intensely flavored mixture, then grilling it. Although chicken and pork are the most commonly jerked foods, beef, goat, and fish can also be prepared this way. Jerk seasoning almost always includes some Scotch bonnet or habanero chiles, but we lowered the heat a notch here by using jalapeño. Other very typical jerk seasonings are allspice, cinnamon, ginger, nutmeg, cloves, thyme, garlic, and onions.
• Nutrition information
• (Per serving)
• Calories: 173
• Total fat: 6.0g
• Saturated: 2.0g
• Trans: 0.0g
• Polyunsaturated: 0.5g
• Monounsaturated: 2.0g
• Cholesterol: 66mg
• Sodium: 229mg
• Carbohydrates: 8g
• Fiber: 1g
• Sugars: 5g
• Protein: 22g
• Calcium: 42mg
• Potassium: 349mg
• Dietary Exchanges
• 1/2 other carbohydrate
• 3 lean meat