Caribbean Inspired Pork Chops

Now that I’ve married into a “Yardie” family, I can’t get enough of those delicious island flavors. I now keep on hand allspice, or pimiento seed as they call it, thyme, fresh ginger, and some bottled jerk and scotch bonnet sauce to add to so many dishes that I whip up. These porkchops are not a traditional Jamaican dish, but the flavors will make you think you’re on a sunny Montego Bay beach with a glass of rum punch in hand! 

ingredients

4 boneless pork chops

1 medium Onion, chopped

3 cloves Garlic, minced (or I like to ease my workload and use the tube of garlic paste found by the refrigerated herbs; sub about 2 tsp)

3 tsp Kosher Salt

1/2 tsp Black Pepper

½ tsp ground allspice

¼ tsp nutmeg

Sauce Ingredients

Drippings from Pork Chops

1 medium Onion, chopped

1/4 small Green Bell Pepper, chopped

1/4 small Red Bell Pepper, chopped

1/2 tsp Dry Thyme

1 Tbsp butter

1/2 tsp Hot Pepper Sauce

1/4 c Steak Sauce

1/4 c Worcestershire Sauce or Jamaican PickaPeppa Sauce

2-3 Tbsp Tomato Ketchup

**For the recipe on the side of plantain from my picture, head on over to my Side Dishes tab!

Directions

1. Grease baking pan with a little cooking oil. Place seasoned chops in pan, top with onions and place pan in preheated 350 degree F oven.

2. After 15 minutes in the oven, add about 1/4 cup of boiling water to the pan to keep the meat moist and tender; bake pork chops for 15 more minutes and remove the the pan from the oven.

3. Pour the drippings from the pan into a saucepan; add all sauce ingredients to pot and bring to a soft boil. Add salt to taste.

5. Pour sauce over pork chops and place back in the oven for 5 more minutes.

6. Remove pan from oven and enjoy pork chops with rice and a green salad.