Pan Fried Jerk Pork Chops Recipes

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JAMAICAN JERK PORK CHOPS



Jamaican Jerk Pork Chops image

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

3 tablespoons butter, divided
1/4 cup peach preserves
4 boneless thin-cut pork loin chops (2 to 3 ounces each)
3 teaspoons Caribbean jerk seasoning
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 medium sweet orange pepper
1/2 medium sweet yellow pepper
1/2 medium sweet red pepper
Hot cooked rice, optional

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 Jerk Pork Chops image

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

¾ cup water
⅓ cup lemon juice
⅓ cup chopped onion
1 tablespoon packed brown sugar
1 tablespoon chopped green onion
1 tablespoon canola oil
¾ teaspoon salt
¾ teaspoon ground allspice
¾ teaspoon ground cinnamon
¾ teaspoon ground black pepper
½ teaspoon dried thyme, crushed
¼ teaspoon cayenne pepper, or to taste
6 raw chop with refuse, 113 g; (blank) 4 ounces lean pork chops, 1/2 inch thick

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

JERK PORK CHOPS



Jerk Pork Chops image

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

4 (3 1/2 ounce) boneless pork loin chops
1 tablespoon soy sauce
1 tablespoon orange juice
1 tablespoon olive oil
2 garlic cloves, minced
3 green onions, minced
1 teaspoon ground allspice
1 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ginger
1 pinch cayenne

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

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