Jerk Pork Chops Recipe
For this recipe I take a pack of boring, household model pork chops – yeah a budget, skinny reduce pack – and switch them into scrumptious, Jerk Pork Chops.
Skinny-cut chops are good for jerk model cooking. Contemporary flavors from spicy scotch bonnet peppers, All spice, onion, citrus, and darkish brown sugar coat the meat. Because it cooks over scorching coals, the skin begins to char and the jerk flavors develop.
It’s the only type of grilling; all you want is a primary grill and scorching coals. Historically pimento wooden is burned down however you’ll be able to substitute nearly any wooden or charcoal.
First the chops are smothered with a jerk marinade made with contemporary squeezed lime juice, soy sauce, olive oil, Jerk Seasoning, darkish brown sugar, inexperienced onion and scotch bonnet peppers. Marinate within the fridge for not less than an hour.
Go forward and make the ending jerk sauce whereas the chops are within the fridge. Place a pair Tablespoons of butter in a small pot over medium warmth. Add minced garlic, thinly sliced inexperienced onion (the white components), and finely chopped scotch bonnet pepper and sauté for 2-3 minutes. Pour in pineapple juice, ketchup, lime juice, and Jammin’ Jerk Seasoning and convey to a slight simmer. Pour the sauce right into a jar and reserve.
To cook dinner the jerk chops I fired up my Weber grill utilizing Royal Oak lump charcoal topped with a pair splits of Put up Oak. For oblique cooking I set my Santa Maria attachment (from Gabby Grills) on high of the weber. Take away the chops from the marinade and season either side with a bit extra Jammin’ Jerk.
Place the chops near the coals for the primary couple of minutes. Hold an in depth eye on them and switch usually.
As soon as they begin to brown on either side, transfer the chops away from the warmth and brush with Jerk Sauce. Proceed to grill, flipping usually till the chops begin to char and the sauce caramelizes.
Garnish with thinly sliced inexperienced onions tops and serve with an ice chilly Crimson stripe! These chops can have you Jammin’ to the island vibes proper at house!
Jerk Marinade:
- 1/2 cup contemporary lime juice (about 4–5 limes)
- 
1/2 cup olive oil
- 1/2 cup water
- 1/4 cup soy sauce
- 2 Tablespoons Malcom’s Jammin’ Jerk Seasoning
- 2 Tablespoons darkish brown sugar
- 1 teaspoon kosher salt
- 1 teaspoon cracked black pepper
- 3–4 inexperienced onions white half solely thinly sliced
- 1–2 scotch bonnet or habanero peppers finely chopped
Jerk Sauce:
- 1/2 cup pineapple juice
- 1/2 cup ketchup
- juice of 2 limes
- 2 Tablespoons darkish brown sugar
- 1 Tablespoon butter
- 1 Tablespoon Malcom’s Jammin’ Jerk Seasoning
- 3 cloves garlic minced
- 3 inexperienced onions thinly sliced
- 1 scotch bonnet or habanero pepper finely chopped (kind of for desired warmth degree)
- Mix the components for the marinade in a medium dimension bowl. Organize the chops in a shallow pan and canopy with marinade. Cowl the pan with plastic wrap and refrigerate for 1 hour.
- Put together the jerk sauce: In a small pot soften butter and sauté garlic, inexperienced onion, and pepper for two minutes. Add brown sugar, Jammin’ Jerk seasoning, ketchup, pineapple and lime juice. Stir to mix and convey to a slight simmer. Take away from warmth and pour in a jar.
- Put together charcoal grill for oblique cooking – 2 zone hearth. I used a Santa Maria attachment on the weber however you’ll be able to cook dinner this recipe on any grill with 2 zone arrange.
- Take away the chops from the jerk marinade and season flippantly with Jammin’ Jerk seasoning on all sides. Place the chops on the cooking grate over the direct aspect of the coals.
- Cook dinner the chops for a couple of minutes on either side flipping usually till browned.
- Increase the Santa Maria grate or transfer the chops to the oblique aspect of the grill and brush with Jerk sauce. Proceed cooking and flipping the chops till the sauce caramelizes on all sides. Whole cook dinner time is about 12-14 minutes.
Malcom Reed
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