Recipe by JackieOhNo!
Coated with a sweet and zesty spice rub, these tender pork chops get extra goodness from a rum-spiked pan sauce.
Top Review by NorthwestGal
Outstanding recipe, JackieOhNo! We really enjoyed this. I used my own homemade Jerk Seasoning, which is pretty basic. And I used more red peppers than yellow, but otherwise stuck to the recipe as written. It was a big hit in my house. Thank you for sharing your recipe. Made for ZWT9 (Caribbean).
- 1 tablespoon packed light brown sugar
- 2 teaspoons dry caribbean jerk seasoning
- 4 boneless pork chops, 3/4-inch-thick (1-1/4 lbs.)
- 1 tablespoon olive oil
- 1 red pepper, thinly sliced
- 1 yellow pepper, thinly sliced
- 1⁄8 teaspoon salt
- 1⁄4 cup spiced rum or 1⁄4 cup chicken broth
- cilantro (optional)
Directions See How It's Made
- Combine brown sugar and jerk seasoning. Rub mixture over both sides of pork chops; let stand while cooking peppers.
- Heat oil in large skillet over medium heat. Add peppers and salt; cook, stirring occasionally, until tender, 5 minutes. Remove to a plate; cover to keep warm.
- In same skillet over medium-high heat, cook pork chops, turning once, until browned and just cooked through, 4-5 minutes per side. Remove pork to plate with peppers.
- Add rum to skillet; bring to a boil. Cook 30 seconds, scraping bits on bottom of skillet. Return peppers, pork chops and any juices on plate to skillet; heat through, about 1 minute. If desired, garnish with cilantro.