JAMAICAN JERK PORK CHOPS
These sweet, spicy chops can be thrown together in minutes, but definitely don't taste like it. Serve it with a side of jasmine rice and you'll feel like you're on a tropical vacation. -Allison Ulrich, Frisco, Texas
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- Soften 1 tablespoon butter; mix with peach preserves., Sprinkle chops with seasonings. In a large skillet, heat 1 tablespoon butter over medium-high heat; brown chops 2-3 minutes per side. Remove from pan., Cut peppers into thin strips. In same pan, saute peppers in remaining butter over medium-high heat until crisp-tender and lightly browned, 5-6 minutes. Add chops; top with preserves mixture. Cook, uncovered, until heated through, 30-60 seconds. If desired, serve with rice.
Nutrition Facts : Calories 470 calories, Fat 26g fat (14g saturated fat), Cholesterol 114mg cholesterol, Sodium 1190mg sodium, Carbohydrate 32g carbohydrate (28g sugars, Fiber 2g fiber), Protein 28g protein.
CARIBBEAN JERK PORK CHOPS
Caribbean-style pork chops marinated overnight in a lemon juice and oil marinade with a variety of spices. Use more cayenne pepper to make it really hot!
Provided by MARVINTHEMARTIAN
Categories World Cuisine Recipes Latin American Caribbean
Time 12h30m
Yield 6
Number Of Ingredients 13
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.
Nutrition Facts : Calories 234.5 calories, Carbohydrate 5 g, Cholesterol 81.4 mg, Fat 9.3 g, Fiber 0.6 g, Protein 31.4 g, SaturatedFat 2.5 g, Sodium 343.2 mg, Sugar 2.9 g
CARIBBEAN JERK PORK CHOPS
This is from a cookbook I published last year to benefit a children's hospital. This was from a doctor that is from the Caribbean.
Provided by tonytigeress44
Categories Pork
Time 35m
Yield 6 serving(s)
Number Of Ingredients 13
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.
JAMAICAN JERK PORK CHOPS
Learn how to make Jamaican Jerk Pork Chops for a delicious summer entrée. Enjoy the rich flavors of BBQ sauce, garlic, onion, thyme and green peppers!
Provided by My Food and Family
Categories Home
Time 25m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Mix first 5 ingredients until blended.
- Heat oil in large skillet on medium heat. Add onions and green peppers; cook and stir 3 min. or until vegetables are crisp-tender. Remove from skillet; set aside. Add chops to skillet; cook 3 to 5 min. on each side or until chops are evenly browned on both sides.
- Add barbecue sauce mixture and vegetables to skillet; cover. Simmer on medium-low heat 10 min. or until chops are done (145ºF). Remove from heat. Let stand 3 min. before serving.
Nutrition Facts : Calories 220, Fat 6 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 55 mg, Sodium 360 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 24 g
CARIBBEAN JERK PORK CHOPS
Categories Pork
Number Of Ingredients 14
Steps:
- In a mini food processor, combine the habanero, onion, scallion, garlic, allspice, thyme, ginger, nutmeg and cinnamon. Add 1 1/2 teaspoons of salt and 1 teaspoon of pepper. Process until finely chopped. Add the 1 tablespoon of oil and process to a smooth paste. 2. In a small bowl, whisk 1 tablespoon of the paste with the barbecue sauce. Spread the remaining paste all over the chops and let stand at room temperature for 30 minutes. 3. Light a gas grill. Wrap the wood chips in heavy-duty foil, pierce the packet all over with a skewer and add to the grill. Cover and let the chips begin to smoke, about 5 minutes. 4. Lightly brush the chops with oil and season with salt. Grill the chops, covered, over moderately high heat, turning and shifting the chops occasionally, until they are lightly charred and a meat thermometer inserted nearest the bone registers 140°, 18 to 20 minutes. Transfer the chops to a platter and serve with the spiced barbecue sauce on the side.
JERK PORK CHOPS
A 30 minute home-cooked meal for all of us cooks on the go! Start some rice on to cook and while the chops are cooking, whip up a quick salad. Recipe from Elizabeth Baird's Canadian Living book "Make it tonight". The amount of cayenne is totally up to you...if you have some hot peppers available,by all means add them into the marinade...traditionally Scotch Bonnet Peppers are used in Jerk Marinades. This recipe can easily be used for chicken as well....slash the chicken at even intervals and cover with marinade.
Provided by Lorrie in Montreal
Categories Pork
Time 25m
Yield 4 chops, 4 serving(s)
Number Of Ingredients 12
Steps:
- Slash fat around chops at intervals.
- In a bowl, combine soy sauce, orange juice, oil, garlic, green onions, allspice, thyme, salt, pepper, ginger and cayenne.
- Rub mixture on both sides of chops.
- In small roasting pan, roast chops in oven preheated to 375°F(190°C) turning halfway through, until browned and juices run clear when pierced with a fork, about 20 minutes.
Nutrition Facts : Calories 185.9, Fat 9.3, SaturatedFat 2.5, Cholesterol 56.6, Sodium 576.1, Carbohydrate 2.7, Fiber 0.6, Sugar 0.7, Protein 22.1
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
AIR-FRYER JAMAICAN JERK PORK CHOPS
These sweet, spicy air fryer pork chops can be thrown together in minutes, but they definitely don't taste like it. Serve them with a side of jasmine rice and you'll feel like you're on a tropical vacation. -Allison Ulrich, Frisco, Texas
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- Preheat air fryer to 350°. In a small bowl, mix butter and peach preserves until combined; set aside., Sprinkle chops with seasonings. Place on greased tray in air-fryer basket. Cook until no longer pink, 2-3 minutes on each side. Remove and keep warm., Cut peppers into thin strips. Place on greased tray in air-fryer basket. Cook until crisp-tender and lightly browned, 5-6 minutes, stirring occasionally. Return chops to air fryer; top with butter mixture. Cook until butter is melted, 1-2 minutes. If desired, serve with rice.
Nutrition Facts : Calories 368 calories, Fat 14g fat (7g saturated fat), Cholesterol 84mg cholesterol, Sodium 1099mg sodium, Carbohydrate 32g carbohydrate (28g sugars, Fiber 2g fiber), Protein 28g protein.
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- In a mini food processor, combine the habanero, onion, scallion, garlic, allspice, thyme, ginger, nutmeg and cinnamon. Add 1 1/2 teaspoons of salt and 1 teaspoon of pepper. Process until finely chopped. Add the 1 tablespoon of oil and process to a smooth paste.
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- Lightly brush the chops with oil and season with salt. Grill the chops, covered, over moderately high heat, turning and shifting the chops occasionally, until they are lightly charred and a meat thermometer inserted nearest the bone registers 140°, 18 to 20 minutes. Transfer the chops to a platter and serve with the spiced barbecue sauce on the side.
CARIBBEAN JERK PORK CHOPS / THE GRATEFUL GIRL COOKS!
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- Mix the marinade with pineapple juice in a small container. Place two large bone-in pork chops in a resealable bag or container and pour in the marinade and the pineapple juice blend.
- Seal the bag or container and then "smoosh" the bag around to distribute marinade sauce, to fully cover chops with sauce. Once the chops are coated in sauce, place container or bag in refrigerator for 30 minutes, so they can absorb lots of flavor!
- If using a Traeger or smoker grill to cook the pork chops, follow manufacturer instructions to get the fire ignited. Once ignited and smoking, set the temperature control to 450° F. Close the cover, and let the grill preheat for 10-15 minutes. Once the grill is preheated and at temperature, place the marinated pork chops directly on the grill grate. Cook the Caribbean jerk pork chops for about 30 minutes, or until the internal temperature reaches 145-160° F. Continue to baste with sauce while cooking. It is not necessary to turn the chops. Remove the pork chops once done, and let them "rest" for a few minutes to let the juices redistribute inside the meat, before serving. Enjoy!
- Once fire (or briquettes are ready) place the chops directly on the grill grate. Continue to baste with sauce while cooking, turning as necessary during the cooking time. The cooking time might vary slightly, due to cooking them over a direct flame, so be sure to check the internal temperature of the pork chops. They are safely "done" when they reach an internal temperature of 145-160° F. Remove the pork chops once done, and let them rest for a few minutes to let the juices redistribute inside the meat, before serving. Enjoy!
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