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Spicy Jerk Pork Chops

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Serves 4

  • by Tony Rosenfeld from Fine Cooking
    Issue 97

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.

  • 2 Tbs. extra-virgin olive oil; more for the pan
  • 4 bone-in center-cut pork chops (3/4 inch thick, about 2-1/2 lb. total)
  • Kosher salt and freshly ground black pepper
  • 4 medium scallions (white and green parts), coarsely chopped
  • 2 small Scotch bonnet or habanero chiles, seeded and coarsely chopped (wear gloves)
  • 2 small limes, 1 juiced and 1 cut into 8 wedges
  • 2 large cloves garlic, coarsely chopped
  • 2 Tbs. coarsely chopped fresh ginger
  • 1 Tbs. coarsely chopped fresh thyme
  • 3/4 tsp. ground allspice
  • 1/8 tsp. ground cinnamon

Position an oven rack about 4 inches from the broiler and heat the broiler to high. Lightly oil a broiler pan or a rack set over a large rimmed baking sheet.Season the pork all over with 1 tsp. salt and 3/4 tsp. pepper. In a food processor, purée the oil, scallions, chiles, lime juice, garlic, ginger, thyme, allspice, cinnamon, and 1 tsp. salt. Coat the chops on all sides with the mixture and set on the broiler pan or rack. Broil until the pork begins to brown, about 7 minutes. Flip and cook until browned, the meat is firm to the touch, and an instantread thermometer inserted close to (but not touching) the bone registers 145°F, about 7 minutes more. Serve with the lime wedges.

Serving Suggestions

Serve with a cabbage slaw and Jamaican Rice & Peas.  

nutrition information (per serving):
Calories (kcal): 650; Fat (g): 41; Fat Calories (kcal): 370; Saturated Fat (g): 14; Protein (g): 62; Monounsaturated Fat (g): 21; Carbohydrates (g): 5; Polyunsaturated Fat (g): 3.5; Sodium (mg): 670; Cholesterol (mg): 165; Fiber (g): 1;

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.

Really great and flavorful... I am always looking for ways to make pork chops more interesting and this was a hit. Very juicy as well. I broiled them as the recipe calls for, but would also like trying them grilled.

We omitted the hot pepper and grilled the chops over charcoal-- they were outrageously delicious.

I did it without the peppers due to family preference and it still had a lot of flavor. I used boneless chops and reduced the cooking time to 5 minutes per side. We will definitely do it again.

This is easy, fast and a great way to add a note from the tropics to the dead of winter. Hadn't tried it before, but made it for a group of 10 and they all loved it. Doubled the recipe, approximately--didn't measure anything except the dried spices. Skipped the peppers in deference to others' tastes, but threw in a dash of cayenne in honor of the recipe's original idea. The flavors were great, and everyone raved.

My husband made this last night. They were juicy and delicious! However, we only cooked 2 chops and used half a habenero pepper. We love very hot food but this was "almost" too hot. Be careful with the peppers!

My husband made this last night. They were juicy and delicious! However, we only cooked 2 chops and used half a habenero pepper. We love very hot food but this was "almost" too hot. Be careful with the peppers!

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