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Cook The Issue #97

Spicy Jerk Pork Chops

By Sheri, member

March 2nd, 2009

Served with fried plantains and a black bean-corn salsa. My husband loves pork chops and loves jerk. These are the best of both and I'm looking forward to making them again.

posted in: Gallery
Comments (2)

peskyone writes: I am making the pork chops again tonight (third time yum), and serving them with the escarole recipe but substituting with kale like jaclyne. I have never made plantains but love them when I order them in restaurants. I would like to know how you prepare them also. Posted: 7:22 am on March 3rd

jaclyne writes: I've never had plantains like this. I'd love to try, how did you prepare yours? (if you don't mind me asking) Posted: 5:33 pm on March 2nd

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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, and fifty runners up will receive a copy of Fine Cooking’s Make it Tonight special issue.

For the complete contest rules, click here.