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Cook The Issue #97
COOK THE ISSUE #97

spicy jerk pork chops

By beccaporter, member

February 4th, 2009

I do not think my chops were quite as thick as the ones in the picture, but that is the beauty of broiling. It is easy to pull them when they are ready. These turned out very moist, and not too spicy. Flavorful. We really enjoyed them

Recipe Used: spicy jerk pork chops


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COOK THE ISSUE - FEBRUARY/MARCH 2009

Update, March 6, 2009: This contest has now ended and we're tallying the results. The winner will be posted shortly. Feel free to continue to post your photos, though they will no longer be counted towards your total.

Over the course of two months, we’re challenging you to cook as many of the recipes in the February/March issue (issue 97) as you can, upload photos of what you make, and tell us what you love, what you don’t love, and what else you want to know.  Taking the challenge is easy. The most prolific member for this issue’s challenge will win a cookware shopping spree from Cooking.com, and fifty runners up will receive a copy of Fine Cooking’s Make it Tonight special issue.

For the complete contest rules, click here.