Jamaican Jerk Pork Chops With Island Salsa Recipes

Steps:

• Combine water, lemon juice, onion, brown sugar, green onions, oil, salt, allspice, cinnamon, black pepper, thyme, and cayenne pepper in a blender or food processor. Blend until smooth. Reserve 1/2 cup for basting.
• Place pork chops in shallow glass dish. Pour remaining marinade over the meat. Cover, and refrigerate at least 12 hours, but no longer than 24 hours.
• Preheat grill for medium heat. Place grate 4 to 5 inches above heat source.
• Oil the grill grate. Arrange chops on grate, and discard marinade. Cover grill, and cook chops for 10 minutes, turning once, or to desired doneness.

Steps:

• Soften 1 tablespoon butter; mix with peach preserves., Sprinkle chops with seasonings. In a large skillet, heat 1 tablespoon butter over medium-high heat; brown chops 2-3 minutes per side. Remove from pan., Cut peppers into thin strips. In same pan, saute peppers in remaining butter over medium-high heat until crisp-tender and lightly browned, 5-6 minutes. Add chops; top with preserves mixture. Cook, uncovered, until heated through, 30-60 seconds. If desired, serve with rice.

Steps:

• In a large bowl combine the first 7 ingredients.
• Mix thoroughly.
• In a food processor combine green onions and garlic, peppers, onion, lemon juice, oil, soy sauce, malt vinegar and ginger.
• Blend until very smooth.
• Place pork in a glass bowl or large freezer bag, combine all ingredients and coat pork well.
• Cover and stir or flip often.
• Marinate for at least 8 hours.
• Take out of the fridge 1 hour before grilling.
• Preheat grill to medium high, skewer pork, 4 cubes to a skewer.
• Cook for 6-8 minutes on one side, flip and 6-8 minutes on the other.

Steps:

• Combine the flour and jamacian seasoning in large zip-lock bag.
• Add chops and shake to coat.
• Heat oil in large skillet and brown chops both sides and remove.
• Stir in remaining seasoned flour, brown sugar& vinegar; bring to a boil.
• Stir in pineapple, peppers and black beans.
• Return the chops to skillet, cover and simmer for 15 minutes.
• Garnish with green onion.

Steps:

• In a self-closing plastic bag, combine flour and Jamaican jerk seasoning. Add chops, 2 at a time; shake to coat. Reserve flour mixture.
• Heat oil in a large nonstick skillet. Brown chops on both sides over medium-high heat; remove from skillet. Stir in reserved flour mixture, brown sugar and vinegar; bring to a boil. Stir in pineapple, bell pepper and beans.
• Return chops to skillet. Reduce heat; cover and simmer 10 minutes or until chops are done. Garnish with chopped green onions.

Steps:

• In a self-closing plastic bag, combine flour and Jamaican jerk seasoning. Add chops, 2 at a time; shake to coat. Reserve flour mixture.
• Heat oil in a large nonstick skillet. Brown chops on both sides over medium-high heat; remove from skillet. Stir in reserved flour mixture, brown sugar and vinegar; bring to a boil. Stir in pineapple, bell pepper and beans.
• Return chops to skillet. Reduce heat; cover and simmer 10 minutes or until chops are done. Garnish with chopped green onions.

Steps:

• In a self-closing plastic bag, combine flour and Jamaican jerk seasoning. Add chops, 2 at a time; shake to coat. Reserve flour mixture.
• Heat oil in a large nonstick skillet. Brown chops on both sides over medium-high heat; remove from skillet. Stir in reserved flour mixture, brown sugar and vinegar; bring to a boil. Stir in pineapple, bell pepper and beans.
• Return chops to skillet. Reduce heat; cover and simmer 10 minutes or until chops are done. Garnish with chopped green onions.

Steps:

• In small glass or plastic bowl, mix jerk seasoning ingredients. Rub evenly on both sides of pork. Cover; refrigerate at least 30 minutes but no longer than 1 hour to blend flavors.
• Meanwhile, in small bowl, mix salsa ingredients; cover and refrigerate until serving time.
• Heat gas or charcoal grill. Place pork on grill over medium heat. Cover grill; cook about 15 minutes, turning once, until no longer pink when cut near bone and meat thermometer inserted in center reads 160°F. Serve pork with salsa.