 Grilled Marinated Jerk Chops
(Serves 6)
Try these wonderful Caribbean-style pork chops, rubbed with jerk seasoning and marinaded in a zesty lemon-lime blend.
Jerk Seasoning
3/4 tsp. salt
3/4 tsp. allspice
3/4 tsp. cinnamon
3/4 tsp. black pepper
1/2 tsp. dried thyme
1/2 tsp. cayenne
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Marinade
2/3 C water
1/3 C fresh lemon juice
1 tsp. grated lemon zest
1/4 C onion (chopped)
1 T scallion (diced)
1 T dark brown sugar
1 T vegetable oil
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6 pork chops (1/2" thick)
Marinate: combine all ingredients for jerk seasoning in a jar and shake to mix. In a food processor, combine jerk with marinade ingredients and blend till smooth. Pour marinade over pork chops in a shallow container, cover, and chill for 8 hours.
Grill: Preheat grill to medium, placing grate 4" to 5" inches above flame. Drain pork chops and reserve marinade. Grill chops, basting with marinade for 5-7 minutes, turn and grill 5 more minutes (or till done).
Serve with our Tomato Mango Salsa, Black Bean and Rice Salad, Pineapple slaw, Sweet Potato Pudding, or Roti flatbread. |
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Tips & Glossary:
Caribbean cuisine is an exquisite blend of African, Asian, European, and Carib Indian (the area's original inhabitants) ingredients. The food is highly seasoned, either with a dry rub (jerk) or marinade — or both. Below are some typical ingredients found in Caribbean food.
Spices: Allspice, annatto seeds (coloring agent and seasoning), bay leaves, black pepper, chives, chilies, cilantro, cinnamon, coconut, curry powder, garlic, ginger, lemon, mace, nutmeg, onion, oregano, scotch bonnet peppers (very hot!), sugar, thyme, lime, orange, escallion, tomato paste, vanilla, cayenne (red) pepper.
Jerk: Jamaican cooking method in which meat is rubbed, prior to grilling, with a blend of seasonings, often firey hot. Jerk is also the name of the seasoning (from Spanish charqui, or dried meat). You can buy jerk in most grocery stores (even McCormick makes it), or can make and store your own.
• 1 T each—onion powder, garlic powder, dried chives, brown sugar; 2 tsp. each— (ground) allspice, nutmeg, cinnamon;
1 tsp. each—sage. thyme, salt, black pepper, cayenne (or more to taste). Mix thoroughly and store in a tightly covered jar.
There are thousands of versions; figure out what flavors you like most and add or subtract accordingly. |
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