Jerk Me Sweet Pork Chop Recipe
A quick way to get bold flavor from your chops
Everyone has heard of and most likely tasted jerk chicken, which has its culinary roots in sunny Jamaica, but who has heard of jerk pork chops? I love the way these chops taste when seasoned with my jerk seasoning, and with the first bite you will be transported to whatever island you choose.
Makes about 1/2 cup
2 tablespoons brown sugar
21/2 teaspoons salt
2 teaspoons allspice
1 teaspoon cayenne pepper
1 teaspoon freshly ground black pepper
1 teaspoon granulated onion powder
1/2 teaspoon ground cinnamon
1/2 teaspoon granulated garlic powder
1/4 teaspoon ground cumin
1/4 teaspoon dried thyme
In a small bowl, stir together the brown sugar, salt, allspice, cayenne, black pepper, onion powder, cinnamon, garlic powder, cumin, and thyme. Store the seasoning in a lidded glass container or zipped plastic bag in a cool, dark place for up to 1 month.
- Preheat the oven to 375°F. Prepare a medium-hot to hot fire in a charcoal or gas grill and oil the grill grates.
- Rub the 1/4 cup of oil over both sides of the pork chops and then sprinkle them with the jerk seasoning, rubbing it into the meat. Grill the chops for 4 to 5 minutes on each side.
- Transfer the chops to a baking pan and bake for 8 to 10 minutes.
- Meanwhile, in a medium skillet, heat the remaining 2 tablespoons of oil over medium-high heat. Add the onion, jalapeño, and pineapple cubes and cook, stirring, until the onion begins to soften, about 5 minutes. Add the peach preserves and lemon-pepper seasoning, decrease the heat to low, and cook, stirring occasionally, until the sauce comes together, 5 to 10 minutes longer. Serve the sauce with the pork chops.