Caribbeanjerkporkchops Recipes

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.

PAN-FRIED JERK PORK CHOPS

Steps:

• Combine jerk seasoning, salt, and pepper in a small bowl.
• Heat oil in a large skillet over medium heat. Shake about 1 tablespoon jerk rub into the skillet. Add onions; cook and stir until soft, about 3 minutes.
• Meanwhile, sprinkle 1/2 of the remaining jerk rub onto one side of each pork chop. Use a knife to poke 4 or 5 holes in each chop and pour 1/2 of the lime juice over top. Place chops, seasoned-side down, into the hot skillet.
• Cook until browned, 5 to 7 minutes. While cooking, sprinkle remaining jerk rub onto the top side of the chops. Poke holes as before, and pour remaining lime juice over top. Flip chops and cook until browned and no longer pink in the center, another 5 to 7 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

JAMAICAN JERK PORK CHOPS

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.

CARIBBEAN PORK CHOPS WITH BANANA AND COCONUT MILK

Steps:

• Cut banana in half crosswise, then legthwise.
• In a skillet, saute the banana in oil 30-45 seconds, shaking the skillet. Remove the banana.
• Add more oil to the skillet if necessary and brown the chops on each side, about 2-3 minutes.
• Stir in the garlic and ginger, saute lightly. Stir in coconut milk, water, chutney and cayenne.
• Spoon mixture over the chops. Cover and simmer 8-10 minutes. Stir in lime juice and remove from heat.
• Generously spoon the sauce over the chops and banana and serve with white rice or shredded lettuce.

CARIBBEAN JERK PORK CHOPS

Steps:

• Place all ingredients except pork in blender. Cover and blend until smooth. Reserve 1/2 cup of the marinade cover and refrigerate for basting. Trim excess fat from pork. Place pork in shallow nonmetal dish or heavy-duty resealable plastic bag. Pour remaining marinade over pork. Cover dish or seal bag and refrigerate at least 12 hours but no longer than 24 hours. Heat coals or gas grill. Remove pork from marinade discard marinade. Cover and grill pork 4 to 5 inches from medium heat 8 to 11 minutes, turning frequently and brushing with reserved marinade, for medium doneness (160°) or until pork is slightly pink when cut near bone. Discard any remaining basting marinade.1 Serving: Calories 200 (Calories from Fat 90) Fat 10g (Saturated 3g) Cholesterol 65mg Sodium 330mg Carbohydrate 5g (Dietary Fiber 0g) Protein 23g.From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

MIDNIGHT CARIBBEAN PORK SANDWICHES

Steps:

• In a large skillet, heat oil over medium-high heat. Add onions; cook and stir until tender, 6-8 minutes. Add beer, brown sugar, 8 garlic cloves, cumin, 5 teaspoons chipotle peppers, salt and pepper; cook and stir until combined., Place roast in a 5- or 6-qt. slow cooker. Pour onion mixture over meat. Cook, covered, on low until pork is tender, 6-8 hours., Meanwhile, combine mayonnaise, cilantro, remaining 2 garlic cloves and chipotle peppers. Cover and refrigerate until serving., Remove roast; shred with 2 forks. Strain cooking juices. Reserve vegetables and 1 cup juices; discard remaining juices. Skim fat from reserved juices. Return pork and reserved vegetables and cooking juices to slow cooker; heat through. Serve on buns with avocado and mayonnaise mixture., Freeze option: Place shredded pork and vegetables in freezer containers; top with cooking juices. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring gently. Add a little broth if necessary.

CARIBBEAN JERK PORK CHOPS

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.