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Jerk-spiced pork chops

Servings:
Serves four Servings
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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.

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