Caribbean Jerk Pork Chops

Name: Caribbean Jerk Pork Chops
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 20
Cuisine: Central American, Caribbean
Ingredients: 237 milliliters store-bought Kansas City–style barbecue sauce; 0 teaspoons cinnamon; 1 teaspoons dried thyme; 1 garlic clove, thinly sliced; 1 teaspoon ground allspice; 0 teaspoons ground ginger; 1 habanero chile, seeded and chopped; 20 servings Kosher salt and freshly ground pepper; 0 teaspoons freshly grated nutmeg; 1 small onion, coarsely chopped; 118 milliliters hickory, pecan or oak chips; 1 kilograms each) pork rib chops; 1 scallion, thinly sliced; 1 Tbsp vegetable oil, plus more for brushing

The recipe Caribbean Jerk Pork Chops could satisfy your Central American craving in roughly 1 hour and 15 minutes. This gluten free and dairy free recipe serves 20. One serving contains 151 calories, 15g of protein, and 6g of fat. A mixture of onion, habanero chile, ground allspice, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert.

Instructions

In a mini food processor, combine the habanero, onion, scallion, garlic, allspice, thyme, ginger, nutmeg and cinnamon.

Ingredients you will need

Allspice

Cinnamon

Habanero Chili

Green Onions

Garlic

Ginger

Nutmeg

Onion

Thyme

Equipment you will use

Food Processor

Add 1 1/2 teaspoons of salt and 1 teaspoon of pepper. Process until finely chopped.

Ingredients you will need

Pepper

Salt

Add the 1 tablespoon of oil and process to a smooth paste.

Ingredients you will need

Cooking Oil

In a small bowl, whisk 1 tablespoon of the paste with the barbecue sauce.

Ingredients you will need

Barbecue Sauce

Equipment you will use

Whisk

Bowl

Spread the remaining paste all over the chops and let stand at room temperature for 30 minutes.

Ingredients you will need

Spread

Light a gas grill. Wrap the wood chips in heavy-duty foil, pierce the packet all over with a skewer and add to the grill. Cover and let the chips begin to smoke, about 5 minutes.

Ingredients you will need

French Fries

Wrap

Equipment you will use

Skewers

Grill

Aluminum Foil

Lightly brush the chops with oil and season with salt. Grill the chops, covered, over moderately high heat, turning and shifting the chops occasionally, until they are lightly charred and a meat thermometer inserted nearest the bone registers 140, 18 to 20 minutes.

Ingredients you will need

Bone

Meat

Salt

Cooking Oil

Equipment you will use

Kitchen Thermometer

Grill

Transfer the chops to a platter and serve with the spiced barbecue sauce on the side.

Ingredients you will need

Barbecue Sauce

Equipment

Ingredients

Servings:

237milliliters

store-bought Kansas City–style barbecue sauce 0teaspoons

cinnamon 1teaspoons

dried thyme 1

garlic clove, thinly sliced 1teaspoon

ground allspice 0teaspoons

ground ginger 1

habanero chile, seeded and chopped 20servings

Kosher salt and freshly ground pepper 0teaspoons

freshly grated nutmeg 1small

onion, coarsely chopped 118milliliters

hickory, pecan or oak chips 1kilograms

each) pork rib chops 1

scallion, thinly sliced 1Tbsp

vegetable oil, plus more for brushing

Recommended wine: Chardonnay, Pinot Noir, Riesling

Chardonnay, Pinot Noir, and Riesling are my top picks for Pork Chops. Chardonnay suits simple chops or chops in a butter or cream sauce, dry riesling complements sweet additions like honey mustard or apples, and pinot noir is a safe bet for pork dishes in general. You could try Hindsight Wines Chardonnay. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 26 dollars per bottle.