Prep 5 mins
Cook 20 mins
A 30 minute home-cooked meal for all of us cooks on the go! Start some rice on to cook and while the chops are cooking, whip up a quick salad. Recipe from Elizabeth Baird's Canadian Living book "Make it tonight". The amount of cayenne is totally up to you...if you have some hot peppers available,by all means add them into the marinade...traditionally Scotch Bonnet Peppers are used in Jerk Marinades. This recipe can easily be used for chicken as well....slash the chicken at even intervals and cover with marinade.
- 4 (3 1/2 ounce) boneless pork loin chops
- 1 tablespoon soy sauce
- 1 tablespoon orange juice
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- 3 green onions, minced
- 1 teaspoon ground allspice
- 1 teaspoon dried thyme
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon pepper
- 1⁄4 teaspoon ginger
- 1 pinch cayenne
- Slash fat around chops at intervals.
- In a bowl, combine soy sauce, orange juice, oil, garlic, green onions, allspice, thyme, salt, pepper, ginger and cayenne.
- Rub mixture on both sides of chops.
- In small roasting pan, roast chops in oven preheated to 375Ã‚Â°F(190Ã‚Â°C) turning halfway through, until browned and juices run clear when pierced with a fork, about 20 minutes.
excellent recipe! we loved the flavor! i mixed everything up in a big ziplock bag, dropped the chops in and marinated all day! thanks for this killer keeper recipe, lorrie! made for fall 2007 photo tag!
The smell coming from the oven while this was cooking was wonderful! I loved the mix of flavors....they complemented the pork perfectly. Like another reviewer, I think I'd like it with more cayenne, but for family serving this was perfect. I baked these, but I think they'd be better on the grill...I'll try them like that next time. Thanks for posting! Made for Holiday Tag.
It was good-- and everyone ate it, which is wonderful!! I froze the chops with the marinade about 1 month ago. Thawed and grilled today. Personal taste, but I'll use more cayenne next time- at least 1/2 tsp-- we like food with a bite!