Jerk Pork Chops
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.
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INGREDIENTS
Nutrition- 4(3 1/2 ounce) boneless pork loin chops
- 1tablespoon soy sauce
- 1tablespoon orange juice
- 1tablespoon olive oil
- 2
- 3
- 1teaspoon ground allspice
- 1teaspoon dried thyme
- 1⁄4teaspoon salt
- 1⁄4teaspoon pepper
- 1⁄4teaspoon ginger
- 1pinch cayenne
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DIRECTIONS
- 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 375°F(190°C) turning halfway through, until browned and juices run clear when pierced with a fork, about 20 minutes.
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