I bought a spicy garlicky jerk marinade from Jamaica called Eaton’s Jamaican jerk seasoning that I wanted to use up. Aside from making traditional jerk chicken, I wanted to use it to spice up my pork chops.
I am aware that you will likely not have the same jerk seasoning at home. I still wanted to share this recipe because you can still utilize your favourite spicy jerk seasoning to make the recipe your own. The other ingredients will help tenderize the pork chop and provide tons of complimenting flavours for a savoury dish.
This is a quick marinade you can do the night before or a few hours before pan frying the pork chops.
* If you are interested in getting the same jerk seasoning, the good news is that the all natural products are available in a few cities in North America.
4 pork chops (1 inch thick)
1 tsp brown sugar
½ tsp whole allspice
½ tsp whole black peppers
1 tbsp soy sauce
Juice of 1 orange
1 1/2 tbsp of the jerk marinade (mine is VERY spicy)
3 cloves of garlic-remove peel
Pinch of Salt and black pepper
- In a mortar and pestle, add all the ingredients in the marinade and grind well using the pestle until the chunky ingredients become a paste. Use a blender if you don’t have a mortar and pestle.
- Take the pork chop from the fridge and pat dry with a paper towel.
- Place the pork chops in a zip lock bag and pour in the marinade. Make sure that the liquid covers all of the pork chops. Feel free to use a shallow dish instead. Leave in the fridge for at least 2 hours prior to cooking it.
- In a heated pan on medium-high, cook the pork chop for about 3 minutes per side. Make sure to not overcrowd the pan. Adjust the time for thicker pork chops.
- Pour any leftover marinade into the pan and cook through. Drizzle the pan sauce on top of the pork chop.
I served the pork chop with a mango avocado salad, jasmine rice and fried plantain chips.
This is an easy and appetizing wee knight dinner!
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