Servings:
Serves four Servings
Ingredients
For jerk sauce
- 1/2 cup ground all-spice
- 8 cup garlic cloves, chopped
- 1/2 cup brown sugar
- 8 cup scotch bonnets, chopped
- 4 tablespoon thyme
- 2 tablespoon scallion bunches, chopped
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 cup soy sauce
- 3 ounce extra virgin olive oil
- 1 tablespoon lemon juice
- 6 ounce molasses
- 3 ounce rum
For pork chops
- 1/2 cup ground all-spice
- 8 cup garlic cloves, chopped
- 1/2 cup brown sugar
- 8 cup scotch bonnets, chopped
- 4 tablespoon thyme
- 2 tablespoon scallion bunches, chopped
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 cup soy sauce
- 3 ounce extra virgin olive oil
- 1 tablespoon lemon juice
- 6 ounce molasses
- 3 ounce rum
- 4 3-inch thick loin pork chops
- 2 tablespoon olive oil
Preparation
Baking Directions:
For jerk sauce: Blend everything except for salt and pepper until smooth.
Stir in remaining ingredients, to taste.
For pork chops: Place pork chops in pan and cover with jerk sauce.
Marinate in refrigerator overnight.
Remove chops from marinade and pat down.
Heat oil in cast iron skillet over medium-high heat until hot.
Sear the chops for about 2 minutes on each side.
In a 375 degree Fahrenheit oven, cook the pork chops for about 12 minutes to finish cooking.
Let rest for 5 minutes before serving.