Prep 10 mins
Cook 30 mins
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.
- 2 lbs boneless pork loin or 2 lbs boneless pork chops
- seasoning salt
- 1 cup salt
- 1⁄4 cup black pepper
- 1⁄4 cup garlic powder
- 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
- Preheat oven to 350ºF.
- If using pork loin, slice into chops about 3/4-inch-thick.
- Dust both sides lightly with Seasoning Salt & House Seasoning.
- Coat well with Jerk Spice, being sure to cover all sides & edges.
- Bake until cooked through, around 30 minutes.
- Note: Maybe this is superflous info, but you will NOT use all the House Seasoning or jerk spice.
- House Seasoning yields 1 1/2 cups.
- Jerk Spice yield: 1/2 cup.
- Store remainders of both in airtight containers for up to 6 months.