Jerk Pork Chops? Sunday Dinner

Oh these Pork Chops were so good, my 18 year old daughter took some left overs to her part time job and shared with a friend and that friend keeps asking when I’m I going to make some more, or Can I make some for him. You know by now Sunday Dinners at my home are favorite. Not only do I let the children agree on what’s for dinner, but on this day they are usually in the kitchen with me helping and that is my favorite part. As a Jamaican who loves to cook,one thing I love to do and that is to air Jamaican dishes with others and so on this Sunday , I made jerk pork chops served with rice with red kidney beans, potato salad, and collard greens.

 JERK PORK CHOPS

INGREDIENTS

  • 3 lbs of pork chops, ( use whatever kind your preference) thick cut, thin cut
  • 1/2 cup of jerk marinade( there is a blog with ingredients to make jerk marinade. ( http://debbieshomemade.com/2017/03/16/jerk-marinade/

Dry Ingredients

  • 1 tbsp allspice
  • 1 tbsp black pepper
  • 1 tbsp garlic powder
  • 1 tsp nutmeg
  • 1/2 tsp cinnamon powder
  • salt and pepper to taste
  • 1 tbsp paprika( preferably smoked)

Ingredients for Sauce

  • 1/4 cup  low sodium soy sauce
  • 2 tbsp Worcestershire sauce
  • 1/4 cup honey
  • 2 tbsp hot sauce
  • 1/2 tsp nutmeg
  • 1/2 tsp cinnamon powder
  • 2 tbsp balsamic vinegar
  • 3 sprigs fresh thyme chopped

in a bowl mix well together, preferably overnight and sit in the fridge till ready for use.

Directions

in a bowl add  jerk marinade and all dry ingredients, mix and combine real well. Wash chops in lemon juice, then season with marinade, cover and sit in the fridge at least 2 hours, over night if possible. These were grilled on the outdoor grill as I am in Florida and well you know the weather still feels like it is summer, so if you are able to I recommend . I use as as small amount of charcoal as possible, because you do not want to burn the pork chops and they are not cooked through. Grill each chop until cook through, nice and slow.About 5 minutes before removing chops from grill, you brush on sauce and flip on each side. After i am done doing this, I lay them one top of the other and close the grill this stops the charcoal from continuing to be lit. And I let them stay that way another five minutes and soak up the sauce as well as the smoked flavor.

Here is the finished plate. I will do a separate blog for the potato salad, because I was so impressed with it. I have always made potato salad, but this time I decided to change it up a bit a challenge from my 13 year old,my top critic she says it is to make me better, lol. They give back to you what you give them, it only means they listens even when you think they are not.

Oh yes we had plantains too, cannot have a Jamaican dinner and not have fried plantains

 

Jerk Pork Chops/Sunday's Dinner

JERK PORK CHOPS

JERK PORK CHOPS

INGREDIENTS

 3 lbs of pork chops, ( use whatever kind your preference) thick cut, thin cut

 1/2 cup of jerk marinade( there is a blog with ingredients to make jerk marinade. ( http://debbieshomemade.com/2017/03/16/jerk-marinade/

Dry Ingredients

 1 tbsp allspice

 1 tbsp black pepper

 1 tbsp garlic powder

 1 tsp nutmeg

 1/2 tsp cinnamon powder

 salt and pepper to taste

 1 tbsp paprika( preferably smoked)

Ingredients for Sauce

 1/4 cup low sodium soy sauce

 2 tbsp Worcestershire sauce

 1/4 cup honey

 2 tbsp hot sauce

 1/2 tsp nutmeg

 1/2 tsp cinnamon powder

 2 tbsp balsamic vinegar

 3 sprigs fresh thyme chopped

in a bowl mix well together, preferably overnight and sit in the fridge till ready for use.

Directions

in a bowl add jerk marinade and all dry ingredients, mix and combine real well. Wash chops in lemon juice, then season with marinade, cover and sit in the fridge at least 2 hours, over night if possible. These were grilled on the outdoor grill as I am in Florida and well you know the weather still feels like it is summer, so if you are able to I recommend . I use as as small amount of charcoal as possible, because you do not want to burn the pork chops and they are not cooked through. Grill each chop until cook through, nice and slow.About 5 minutes before removing chops from grill, you brush on sauce and flip on each side. After i am done doing this, I lay them one top of the other and close the grill this stops the charcoal from continuing to be lit. And I let them stay that way another five minutes and soak up the sauce as well as the smoked flavor. Here is the finished plate. I will do a separate blog for the potato salad, because I was so impressed with it. I have always made potato salad, but this time I decided to change it up a bit a challenge from my 13 year old,my top critic she says it is to make me better, lol. They give back to you what you give them, it only means they listens even when you think they are not.

Oh yes we had plantains too, cannot have a Jamaican dinner and not have fried plantains