Recipe: Jerk Pork Chops
Jamaican style ‘Jerk’ is one of my favourite marinades in the whole world. It goes great with pork, chicken and fish, so I always make double quantities and keep some in the fridge. Everyone has their own take on the recipe, but this is mine; spicy and full bodied, just as it should be.
Jerk Pork Chops Ingredients:
- 4x 200g pork chops
- Juice of 1 lime
- Juice of ½ orange
- 2tbsp coconut aminos
- 2tbsp tomato puree
- 1tbsp black-strap molasses
- 1 scotch bonnet chilli (keep the seeds)
- 3 garlic cloves, peeled
- 4cm knob of ginger, peeled
- 1 tbsp fresh thyme leaves
- 1 tbsp allspice berries
- 1 tbsp black peppercorns
- ½ tsp cinnamon
Jerk Pork Chops How To:
Slash the pork chops with a sharp knife
Grind down the allspice berries and the peppercorns in a mortar and pestle. Add to a food processor along with all the marinade ingredients. Rub into the meat, making sure to work the marinade into all the incisions. Leave to marinade overnight.
Heat a griddle to a medium – high heat; not so hot that you tarnish the flavour. Grill the chops for 5 minutes each side. Works even better on the bbq!
