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.
- 1/4 cup, plus 2 tablespoons canola oil
- 4 (8 to 10 ounce) thick pork chops
- 1/4 cup jerk seasoning, *
- 1/4 cup red onion, diced
- 1 jalapeño diced
- 2 cups pineapple, fresh, cubed
- 1/2 cup peach preserves
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.