Dora's Jerk Pork Chops

Submitted by SusieQusie

"From Paula Deen - And I haven't a clue as to the identity of Dora but she's a very good cook. I made this using only the Jerk Spice as it includes all the ingredients of her House Seasoning & most seasoning salts. I also substituted chili pepper flakes for the scotch bonnets because I'm a weenie. Next time, I'll try it the "real way" and see if there is any difference other than the sodium level. Trivia - The origins of jerk pork can be traced back to the pre-slavery days of the Cormantee hunters of West Africa through the Maroons, who were Jamaican slaves that escaped from the British during the invasion of 1655."

 

• Ready In: 40mins
• Ingredients: 19
• Serves: 6

ingredients

• 2 lbs boneless pork loin or 2 lbs boneless pork chops
• seasoning salt

• House Seasoning

• 1 cup salt
• 1⁄4 cup black pepper
• 1⁄4 cup garlic powder

• Jerk Spice

• 1 tablespoon kosher salt
• 1 teaspoon ground allspice
• 1 teaspoon brown sugar
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1⁄2 teaspoon crushed dried scotch bonnet pepper
• 1⁄2 teaspoon paprika
• 1⁄2 teaspoon dried chives
• 1⁄2 teaspoon ground nutmeg
• 1⁄2 teaspoon fresh ground black pepper
• 1⁄2 teaspoon ground ginger
• 1⁄4 teaspoon ground cinnamon
• 1⁄4 teaspoon ground cloves
• 1⁄4 teaspoon dried thyme

directions

1. Preheat oven to 350ºF.
2. If using pork loin, slice into chops about 3/4-inch-thick.
3. Dust both sides lightly with Seasoning Salt & House Seasoning.
4. Coat well with Jerk Spice, being sure to cover all sides & edges.
5. Bake until cooked through, around 30 minutes.
6. Note: Maybe this is superflous info, but you will NOT use all the House Seasoning or jerk spice.
7. House Seasoning yields 1 1/2 cups.
8. Jerk Spice yield: 1/2 cup.
9. Store remainders of both in airtight containers for up to 6 months.