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
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.
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
COFFEE-CRUSTED PORK CHOPS
Make and share this Coffee-Crusted Pork Chops recipe from Food.com.
Provided by ratherbeswimmin
Categories Pork
Time 40m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Make the sauce: in a saucepan over med-high heat, melt the butter.
- Add in the onion; cook 3 minutes, until tender, stirring occasionally to prevent browning.
- Add in the garlic; cook for 1 minute, stirring occasionally.
- Remove pan from heat, carefully add in bourbon; then return pan to the heat (watch out-it might flame).
- Once the flame subsides, decrease heat to medium; add in the beef stock and cream; simmer until about 1/3 cup liquid remains, 15-20 minutes, stirring occasionally (times will vary depending on the diameter of your pan).
- Add in the thyme; season with salt and pepper to taste.
- Make the rub: in a small bowl, mix together all the rub ingredients.
- Let the chops stand at room temperature for 20-30 minutes before grilling.
- Lightly brush or spray both sides of the chops with oil and season evenly with the rub, pressing the spices into the meat.
- Grill over Direct Medium heat until barely pink in the center of the meat, 8-10 minutes, turning once.
- Remove from the grill and let rest 3-5 minutes.
- Bring the sauce to a simmer and serve warm with the chops.
GRILLED JERK PORK CHOPS
Categories Onion Kid-Friendly Quick & Easy Pork Chop Spice Summer Grill/Barbecue Gourmet Small Plates
Yield Makes 2 servings
Number Of Ingredients 10
Steps:
- Prepare grill.
- Mince and mash onion to a coarse paste with thyme, sugar, salt, and spices. Pat pork chops dry and rub all over with jerk paste. Grill pork on an oiled rack set 5 to 6 inches over glowing coals 4 minutes on each side, or until just cooked through. (Alternatively, pork may be grilled in a hot well-seasoned ridged grill pan over moderately high heat.)
PAN-FRIED JERK PORK CHOPS
Pork chops pan-fried on top of the stove in less than 20 minutes with jerk rub and lime. Serve with sweet potato fries or steamed potatoes, and fresh veggies. For a traditional kick, serve with applesauce.
Provided by kesparza22
Categories Main Dish Recipes Pork Pork Chop Recipes Pan Fried
Time 30m
Yield 4
Number Of Ingredients 7
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).
Nutrition Facts : Calories 248.2 calories, Carbohydrate 7.9 g, Cholesterol 48.2 mg, Fat 16.2 g, Fiber 2.4 g, Protein 18.6 g, SaturatedFat 4.2 g, Sodium 2440.2 mg, Sugar 2.1 g
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- Place all ingredients for the marinade in a large bowl and use a hand blender to mix well. You can also use a blender. Place the pork chops in a 1 gallon zip top freezer bag and pour marinade over them. Try to purge out the excess air and seal. Refrigerate for about 6 hours; if you can marinate overnight, even better.
- For grilling, preheat the grill to 500°F. Place pork chops on the grill, but not directly on top of the flames. (Indirect heat) Cook for two minutes. Give them a quarter turn. Cook an additional two minutes. Flip and repeat the process.
- When internal temperature reaches 145°F, transfer to a platter, cover and allow them to rest for about 5 minutes.
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