Monday, February 23, 2009

Jamaican Jerk Porkchops

"Jerk" does not refer to the one cooking but to the jerk spice mix from Jamaica.  "Jerk" in this case comes from the Quechua charqui, which means dried meat and is the origin of the word "jerky", that staple of, er, people who can probably relate to Larry the Cable Guy.  Jerk spices, whose main ingredients are ground allspice and chilli powder, are used to cure dried meat and as a dry rub for barbecues.


pork chops, butterfly cut
Jamaican jerk spice mix*
red bell peppers
soy sauce (optional)
Worcestershire sauce (optional)
vegetable oil (optional)

1.  Rub the spice mix on both sides of the pork chops.  For more flavour, marinate the meat in some soy sauce and Worcestershire sauce before rubbing in the spice mix.

2.  Slice the bell peppers and lay them on the pork chop so they cover half of the area; fold over the pork chop (hence, the use of the butterfly cut).  You will have some pork chop "sandwiches" with bell pepper and spices in the middle.

3.  Grill until well done; better to use a contact grill so that you will blacken the pork chop.  For more flavour and added moisture, drizzle some oil on the pork prior to grilling.  Take care not to overcook them, lest they dry out.

Serve with steamed rice and a side of salad.


* Most important elements are equal parts allspice and chilli powder (e.g., cayenne pepper).  You may also add other dried herbs and spices such as black pepper, paprika, thyme, garlic, onion, ginger, or cinnamon.


emma said...

Hmm looks good. I like the following on pork chops. mix 2 tbls of malt vinegar,soy sauce, tomato ketchup,3cloves crushed garlic in a bowl. smear over your pork chops and top with some chopped oranges or satsumas. Bake in the oven 200 for 40 mins, 20 covered in foil and twenty uncovered. serve with buttery mash potatoes and green beans.

E. Cross Saltire said...

that sounds nice! thanks, emma!