Spicy Grilled Jerk Pork Chops Recipe

Name: Spicy Grilled Jerk Pork Chops Recipe
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 6
Cuisine: Global
Ingredients: 6 bone-in pork chops, about 3/4-inch thick; 10 garlic cloves, coarsely chopped; 59 milliliters ground allspice; 1 teaspoon ground cinnamon; 1 teaspoon ground nutmeg; 1 teaspoon ground dried thyme; 1 large onion, coarsely chopped; 3 Tbsps salt; 12 scallions white and some green parts coarsely chopped; 3 Scotch bonnet chiles (or habaneros), seeds and veins removed and coarsely chopped; 1 Tbsp smoked paprika; 59 milliliters soy sauce; 59 milliliters vegetable oil; 59 milliliters white vinegar

Spicy Grilled Jerk Pork Chops Recipe might be just the main course you are searching for. This recipe serves 6. This recipe covers 27% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 38g of protein, 25g of fat, and a total of 417 calories. It can be enjoyed any time, but it is especially good for The Fourth Of July. If you have scotch bonnet chiles, salt, vegetable oil, and a few other ingredients on hand, you can make it. To use up the ground nutmeg you could follow this main course with the Blueberry Nutmeg Cake as a dessert. From preparation to the plate, this recipe takes around 50 minutes.

Instructions

Place the onion, scallions, garlic and chiles in the bowl of a large food processor fitted with the metal blade. Top with the allspice, salt, paprika, cinnamon, nutmeg and thyme.

Ingredients you will need

Green Onions

Allspice

Cinnamon

Paprika

Chili Pepper

Garlic

Nutmeg

Onion

Thyme

Salt

Equipment you will use

Food Processor

Bowl

Pour in the soy sauce, vegetable oil, vinegar and 1/4 cup water. Pulse to break everything down and then process for about 30 seconds, until all the big chunks are gone.

Ingredients you will need

Vegetable Oil

Soy Sauce

Vinegar

Water

Put the jerk paste in a big nonreactive bowl.One at a time, dredge the pork chops in the paste, leaving them in the bowl when fully covered. Cover the bowl and refrigerate for at least 1 hour and up to 8 hours.Prepare an outdoor grill to cook direct over medium heat. Using cooking gloves to handle the pork, pull each chop out of the paste and place it directly on the grill grate, keeping as much paste on the chop as possible. Discard the remaining paste. Cook for 4 to 5 minutes per side, until the chops are golden brown and have reached an internal temperature of 150°F.

Ingredients you will need

Pork Chops

Pork

Equipment you will use

Grill

Bowl

Transfer them to a platter and tent loosely with aluminum foil.

Equipment you will use

Aluminum Foil

Let them rest for 5 minutes before serving.Try out these pork chop recipes on Food Republic:Chicago-Style Pork Chop Sandwiches Recipe

Ingredients you will need

Pork Chops

Pork Chop-Stuffed French Toast Recipe

Ingredients you will need

Pork Chops

Toast

Pork Chops With Cherry Mustard Recipe

Ingredients you will need

Pork Chops

Mustard

Cherries

Equipment

Ingredients

Servings:

bone-in pork chops, about 3/4-inch thick 10

garlic cloves, coarsely chopped 59milliliters

ground allspice 1teaspoon

ground cinnamon 1teaspoon

ground nutmeg 1teaspoon

ground dried thyme 1large

onion, coarsely chopped 3Tbsps

salt 12

scallions white and some green parts coarsely chopped 3

Scotch bonnet chiles (or habaneros), seeds and veins removed and coarsely chopped 1Tbsp

smoked paprika 59milliliters

soy sauce 59milliliters

vegetable oil 59milliliters

white vinegar

Recommended wine: Chardonnay, Pinot Noir, Riesling

Pork Chops on the menu? Try pairing with Chardonnay, Pinot Noir, and Riesling. 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. One wine you could try is Trentadue La Storia Chardonnay. It has 4.3 out of 5 stars and a bottle costs about 20 dollars.