Prep 30 mins
Cook 0 mins
Coated with a sweet and zesty spice rub, these tender pork chops get extra goodness from a rum-spiked pan sauce.
- 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)
- 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.
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).
Great recipe!!! Very flavorful and easy to make!! Will definitely be making this again and again. Made for ZWT9 and "The Apron String Travelers"