The clocks went forward in NY early this morning and I’ve got that spring feeling! So, to promote warmer climes I decided to pull out my grill pan and cook some jerk pork chops. I love me some jerk pork chops – grilled and sizzling. So now that March has arrived I pray the snow in NY will melt away and the weather will open up to warmer sunnier days so that we can kick start grilling season!
Now cooking jerked meat in a grill pan in your kitchen is ill-advised, you really need to grill jerk meat in a well ventilated area – the fumes from the spices can really catch you in the throat. So if like me, you live in a city with chilly temperatures you should cook your pork chops in the oven or save this recipe for when its warmer. I love the seared meat taste with jerk seasonings so I refused to wait for warmer weather and toughed it out like a trojan, coughing and cooking in my kitchen…No pain, no gain!
Jerk pork is a spicy meat treat which can be added to almost anything, rice, potatoes, veggies, you name it. I plan on featuring my jerk pork chops in some tacos tomorrow, as this dish will taste just as good a day or two later. I will slice, reheat and place in flour tortillas and top with crispy lettuce – yum!
Jerk meat is a veritable sensation of the senses, if you enjoy spicy food this is your dish.
- 4 pork chops - 8-10 oz
- 2 tsp freshly ground allspice
- 2 tsp freshly ground pepper
- 2 tsp coarse ground salt
- 1 tsp garlic powder
- 2 scotch bonnet peppers (thinly sliced) or 1 tsp cayenne pepper
- 1 tsp ground cinnamon
- Olive oil for the grill
- Season pork chops with ingredients ensuring the meat is well coated, cover and place in the fridge for at least 2 hours to marinate, overnight if possible
- Preheat grill and oil grate
- Place chops on grill and cover
- Cook for 10-15 mins and turn once while cooking
- Once cooked, let chops rest for a minute before serving
- If you decide to cook your jerk pork chops in the oven cook at 425 for 15-20 mins.