Add some heat to tonight’s pork chop dinner. This recipe is based on the fiery Jamaican seasoning known as jerk, made of Scotch bonnet chiles, ground spices, garlic, and herbs.
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Serve with a cabbage slaw and Jamaican Rice & Peas.
Like other reviewers, I found this easy to make. I used two habaneroes as they weren't very large and we like heat. The chops themselves were super moist and delicious. The rub wasn't quite like the jerk we have had in Jamaica - the cinimmon was dominant in this rub. We liked it but agreed we wouldn't have called it true jerk. I probably would follow the cooking method in this with Walker's jerk seasoning instead the next time I make this.
Made this tonight, and it was excellent and easy. I used one habanero rather than two, and the heat was just right. Tangy, but not so pungent that our kids didn't like it.I also coated only the top (to-be-broiled) side of the pork chop. When I turned them after 7 minutes, I coated the second side.Deee-lish!!
This has go to be the most fabulous pork chop we have ever made! It will now be a staple in our home. The rub is easy and quick to put together and tastes absolutely amazing. The only change I made was only adding one habenero due to the fact that it was very large. The amount of heat was perfect for the adults, but too spicy for the little ones. I served this with a broccoli/fennel slaw and the sweet and spicy cous cous recipe from this site.
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